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DRINKS
By
Jacques Straub
Formerly wine steward of The Blackstone, Chicago, and The Pendennis Club, Louisville.

Copyright 1914

by Jacques Straub

This book contains about seven hundred accurate directions for mixing various kinds of popular and fancy drinks served in the best hotels, clubs, buffets, bars and homes of the
civilized world.

The introductory chapter on Wines tells of their medicinal value; when and how to serve them; the kinds and styles of glasses to use, and other information of importance to users of wines and liquors.
Published by

MARIE

L.

STRAUB

Published by

The Hotel Monthly Press

950 Merchandise Mart Chicago, 111.

AUTHOR'S PREFACE
How
to Obtain Best Results

In compiling the recipes for mixed drinks that appear in this book, it has been my aim to satisfy the palate of the most critical connoisseur. It should be understood, however, that no matter whether these drinks be made at the club, cafe, or your private house, it is only by using the best quality of goods that proper and satisfactory results can be obtained.
Sugar, bitters, fruit juices, etc., are great agents of assistance in producing a palatable drink, even out of inferior whiskeys, gins and brandies; but the host who considers the welfare of his guests serves only the drinks that will have the proper after effects, hence will be very particular to have all ingredients of the very
best quality.

JACQUES STRAUB.

A few
My

lines

from Oscar of The Waldorf

Jacques Straub, who wrote the book Drinks, gave to the world a classic in wholesome temperance beverages. Where its pre cepts are followed there is true temperance. It is a book appreciated for the many delectable concoctions it tells how to make. I am glad to know that Mrs. Straub, his widow, will continue the publication of DRINKS, and bespeak for the book a large sale, especially outside the United States.
friend,

<GMoA.

'

DKINKS

Therapeutic Values of Wines

Centuries of experience have confirmed that wine is a marvelous product for man either in
if he makes judicious use of it according to his constitution. High medical authorities and scientists throughout the world acknowledge that wine,

health or illness

and malt liquors used as a beverage are very beneficial to health when taken in moderation and are absolutely necessary in many cases of fever, nervous exhaustion, debility and conspirits

valescence.

ing of good wines in moderate quantity.

Old people are greatly benefited by daily drink* A poet once said, "The man who drinks wine must necessarily have more exalted thoughts then he who
drinks water.'
life

invigorates the mind and body, and gives an additional charm, but temperance and moderation are virtues essential to our happi-

Wine

ness.

The good

effect of

wines as a food

is

due to

their stimulating operation on the nervous sys-

tem and muscular lining of the stomach, by which the same is excited to greater action and
produces a healthy flow of the gastric juices. Wine being the pure juice of the grape properly fermented and aged is without question a healthful beverage to take with meals, and if those who drink ice water would use wine instead, they would find their digestion better and their general health improved.

How to Handle and Serve Wines Having made wine culture and distillation a lifetime study and profession, with experience
in different countries, the writer takes pleasure

in saying a
dling,

few words regarding the proper han-

conditioning and serving of wines, also

as to their therapeutic properties.

DRINKS
Champagne
.Beginning with Champagne, I

may

say that

the quality of this wine very often suffers greatly

by being placed into the hands of inexperienced

people.

Upon receipt of a shipment of champagne or any other sparkling wine, the same should be promptly unpacked and every bottle inspected
as to the soundness of the cork.
All such that
first,

show signs of leakage should be used

the others should be stored lying

while

down and be

given a rest for several days. When conditioning Champagne for service, the chilling of the same should be slowly and carefully done by placing the warm bottle in a refrigerator for several hours and not packed in ice until shortly before serving. Taking wines from the case or shelf and packing them in ice is a very serious mistake, as chilling too quickly robs them of their life and
vinosity.

Should the time for

conditioning

be short,
it

place the wine in a bucket of cold water as

runs from the faucet, adding a few lumps of ice every ten to fifteen minutes and in this way preserve the good quality of your wine. Old vintage wines should be served at a temperature of about 45 degrees, while the young vintages showing more life are served best at

about 38 degrees. Non-vintage Champagnes may be served at a temperature of 32 degrees. Upon taking the bottle from the cooler it should be well wrapped with a napkin so the warm hand of the waiter will not come in contact with the bottle and agitate the wine. Cap, wire and string should be carefully removed, head of bottle cleaned and the cork slowly drawn so all gas may be retained in the wine. Care should be taken to have the glasses clean and dry and to always serve the host first. This is an old time custom which is done to give the

'

DRINKS
host a chance to taste the wine before serving
his guests.

Glasses should not be filled more than within

one-fourth inch from the brim.

The

solid

stem champagne glass

is

unquestion-

ably the best and most practical in the serving of sparkling wines because it is compact and does
not agitate the wine, as
is

the case with a hollow

stem

glass.

The saucer

glass,

being wide
it

and shallow,

should never be used, as

gives the wine too

much

surface, causing the wine to quickly become warm and lose its effervescence. The proper time for serving Champagne is with the last meat course of the dinner. Being served cold, the carbonic gas becomes " caged' and drinking the same between two warm courses, the gas becomes released, causing one to belch and bring small particles of food into the throat and render the stomach sour. Having enjoyed a meal of several courses, the gastric juices are not strong enough to properly take care of same and fermentation, creating a
gas, sets in before digestion is complete.
It is at this time that

Champagne
and

will do the

work

it is

intended

for,

at once relieve* you

feeling.

of that oppressive

and uncomfortable
especially

typhoid fever, where the stomach has become dormant from not being supplied with solid food for a long time, Champagne should be the first wine given during convalescence. No matter in what small quantities solid food may be given, it will create a gas which may be easily removed through the use of Champagne, giving comfort to the patient until such time as the stomach becomes strong enough to perform its functions without outside aid.
illness,

In case of

Since the year of 1870, the following crops have been shipped as vintages: 1870, 1874, 1878,
1880,

1884,

1889,

1892,

1893,

1898,

1899,

19t)0,

1904, 1906.

All authentic vintage wines have

DRINKS

the name and year, of their production marked on cork and label. Clarets, Sautemes, Burgundies, Rhine and Moselle wines are, next to Champagne, more favorably known than any other; and while books could be written on their cultivation and maturing, I shall confine my remarks to their good
uses and properties.

Burgundies Red Burgundies are the richest of all natural wines, containing a great deal of tannin or iron, and are for this reason a very fine blood building
tonic.

Burgundies, being of very rich body, will form a sediment in the bottle, so, before serving, should be carefully decanted, without the sediment becoming mixed with the wine, as this would render it bitter and unwholesome. Red Burgundies should be served with the dark meats, and at a temperature of about 65
degrees*

White Burgundies are served best at a temperMoselle and Sauterne wines, should be used with the fish, oyster or white meat courses of the meal.
ature of about 50 degrees, and, like Rhine,
Clarets
Clarets,

although not

as

generally

used as

Champagne, are nevertheless wines of excellent therapeutic valuer Their low percentage of alcohol, combined with the tannin, forms a very good tonic in cases of consumption, anaemia, debility from overwork and indigestion. They are a beneficial and curative element. A glass served
with your meals, properly assimilated with your food, has a stimulating and health-giving effect. Being the only wine not spoiled by the addition of water, a half a glass so diluted is the most refreshing type of a beverage, and a pleasure to your palate. When serving claret with your meals, the lighter but sound types should be served with

DRINKS
the entree, while the rich and heavy chateau
bottlings are served best with the roast.

They should be served at the temperature of room in which the meal is served. Like the Red Burgundies, they form sediment and should
the

be carefully decanted. Many of the finer class clarets are bottled

at the vineyard in

which they are grown, and

are thus

Authentic chateau bottlings have their vintage and crest of the chateau plainly marked on cork and label. The best vintages in the last forty years are as
as chateau bottlings.

known

follows:

1870, 1874, 1875, 1877, 1878, 1888, 1893,

1899, 1904.

Sauternes
Sauternes, no doubt on account of their sweetness, are not

being given their deserved appre-

ciation.

Yet, a better and finer wine than a

Chateau Yquem of a good vintage could not be found the world over.
color,

Sauternes are of a delicate flavor, pale golden mellow, rich and have fine, agreeable

bouquet.

They are hygienic, not heady, and merit the

description of perfection in white wines.
relatively high alcoholic strength
is

Their both tonic

to
it

and stimulating.
convalescents after a severe illness, or
is

Consumed moderately, they are invaluable when

necessary to revive an organism extenuated by high fever, hemorrhage, or long fatigue.

For table service, the dry Sauternes should be fish course, while the rich and heavy Yquems are perfect dessert wines, and one or two glasses at the end of the meal facilitate digestion and provoke gaiety.
served with the

When conditioning Sauternes for the table, they should be chilled slowly, and be served at a temperature of not below 42 degrees. A good many Sauternes are bottled at the chateau, and, to be authentic, should be properly

DRINKS
label.

marked on cork and

in recent years are:

The best vintages

1864, 1865, 1869, 1874, 1884,

1887, 1893, 1899, 1904.

Rhine Wines Rhine and Moselle wines have in late years greatly gained in favor, and when the qualities and fineness of these wines are taken into consideration, their increased popularity is well de-

served.

Rhine wines have great fragrance and vinosity and are pre-eminently the wines most suitable
for intellectual enjoyment, as they are particularly exhilarating

and increase the appetite. Being of light alcoholic strength, but rich
(like clarets)

in

volatile ethers, they are exceedingly efficacious,

and do not
opening.

so quickly spoil after

The finer qualities widely differ in flavor, and being rich in ethers are much valued as a stimulant in sustaining the nervous force of the heart while its enfeebled muscular tissue recuperates. For serious nervous prostration their value as a remedy can hardly be overestimated, their beneficial effects being strikingly exhibited in
bringing back a stronger and steadier heart beat, thus calming any attendant irritability which
is

of the utmost importance to the patient.

Moselle Winei Moselle wines are of a quit? distinct character, fine, of a grape flavor, very light and delicate, decidedly fruity and known to be a most wholesome and refreshing beverage. The finest growth of the Moselle and its tributary, the River Saar, are Scharzhofberger, Scharzberger, Berncasteler Doctor, Brauneberger, Josephshofer, etc., all widely known for their most delicate bouquet. Moselle as a highly etheral wine is also very useful in cases of cerebral and cardiac exhaustion; it stimulates the action of the liver

and

kidneys, and

is

generally credited with being

DRINKS

otherwise beneficial. It is anti-diabetic and does not increase the gouty tendency. In conditioning either Rhine or Moselle wines
for the table, they should be chilled slowly to a

temperature of from 45 to 50 degrees.

In this

way they
fish

retain all their quality.

to
*

The proper time

serve
* #

them

is

with the

course of your dinner.

The best vintage in recent years in the Rhine and Moselle districts are as follows: 1886, 1893,
1895, 1897, 1900, 1904, 1906

Port

The wine commonly known as "Port" is grown along the River Douro, in Portugal, where the same is known as "Vinho do Porto." On the banks of this river, not far from the city of
Oporto, are the vineyards
of the Alto Douro.

The vineyards are

built in terraces, resembling

mammoth stairways, on the steps of which are planted the vines. A great variety of grapes
are

grown
of-

here,

and the vintage begins about the

middle

September.

army

Only perfectly ripe grapes are gathered by the The of women performing this work.
is

pressing of the grapes

very similar to the

method used in the Sherry district of Spain. The fermentation of the must begins almost immediately after the same has been transferred
richer wines, fermentation

but in the production of the is stopped at an early stage by the addition of young French brandy. The wines intended for dry Ports are allowed to ferment more thoroughly before brandy is added. When the secondary fermentation is complete, the casks are transported to the cellars of the
into

the

casks,

shipping firms, most

Oporto.

of which

are located

at

Wines from the perfect crops are sold as vintage wines, and a great many are shipped to

10

DBINKS
at the age of
bottled.

England, where, years, they are reatly Port should be taken

from three

to five

improves in bottles, and care

to use only the very best corks.

Bottles should be -hermetically sealed either

with

wax

or especially

made

caps.

well aged

bottle of Port should be carefully decanted be-

fore serving, as a good deal of the tannin and

tartar settles

during maturation. Port wine of good quality and old, taken iri moderation, is the most wholesome wine produced.

Port

is

especially agreeable

when taken with

For those in a light repast, biscuit or cake. delicate health, a glass of Port taken with a repast is a splendid invigorator, and will be

found very beneficial to those suffering from

anemia.

Sherry

The district of Jerez, from which the wellknown Spanish wines derive their name of "Sherry, " is situated southwest from Jerez de la Frbntera to Port St. Mary and north to San
The principal grapes grown in the Lucar. Sherry producing districts are the Pedro Jimenez, Palomino, Penimo, Marituo Castellano. The vintage begins in early September. The grapes are gathered into wooden troughs, and crushed by the bare feet of the workmen, after which they are pressed in an old-fashioned wooden press, from which the juice is pumped
into large casks.

Previous to this operation, however, a small quantity of sulphate of lime is sprinkled upon This sulphate of lime is the crushed grapes. produced by burning some native earth, found
near Jerez.
It
is

this process

peculiar flavor

which gives the wine its and develops its volatile ethers,

the aroma.

The

first

racking of the wine takes place in

DRINKS
June.
in the bodegas,

11

The wines are now stored in large casks where in the course of one or

two years remarkable changes are brought about, some of the wines developing into Amontillado,
others in Oloroso, Basto or Fino, although being made from the same grapes and all receiving the same treatment.

Amontillados are extremely dry, and of wonderful flavor.

Oloroso has a pronounced nutty flavor, darker

in color,

and heavier body.

is

Basto
shipped.

the cheapest grade, and not generally

In very good years a few casks of wine are kept for the purpose of blending with wines produced in inferior seasons, this imparting to them flavor and body. Wines kept in storage for this purpose are known as " Soleras,' ' which themselves are replenished by wines from perfect vintages only.
Sherries, possessing a large

amount of

alcohol,

greatly improve with age, and a properly ma-

tured old Sherry

is

unquestionably the peer of

any wine. Genuine Sherry, on account of its freedom from acidity and sugar, has great dietetic value.

By

those

who

suffer

tion, sleeplessness,

properly used, will

from indigestion, exhausand general debility, Sherry, be found a wonderful tonic.

is

Madeira The island of Madeira

the

largest

of a

group belonging to Portugal about five hundred miles southwest of Lisbon and is known for its
excellent quality of wine.

The grapes mostly cultivated in the producof Madeira are the Malvasia, Vidogua, Sercial, Muscatel, Alicante, Negiamal, and Bation
tardo.

The process of making Madeira wine is the same as applied in the making of Sherries. The gathered grapes are put into troughs and crushed

12

DRINKS
The
juice,
is

by the naked feet of the harvesters.

or mosto,

transferred into large casks and

allowed to ferment, after which the alcoholic percentage is increased through the addition This is done to better preof French brandy. serve the quality of the wine. After the first racking, more brandy is added, this bringing the alcoholic percentage of the

wine up to about 18 to 20 per cent. The casks are then removed to the estufas, or heated storage, where they are left for several months. The heating process assists the formation of ethers, and also destroys all chances for the growth of fungi, which would render the wine bitter and
unpalatable.

Another way
wines, and which

to
is

properly
still

mature the

finer

in practice

by a good

many

growers,

is

to send

wines in casks on long

effect.

sea voyages, where the intense heat and constant

shaking has a very beneficial

The storing of the casks of wine

lation

in the sun

also has a beneficial effect in the proper assimi-

and formation of the ethers. The best grades of Madeira wines are the Malmsey, Bual and Sercial. Madeiras possess invigorating properties, and
as either an appetizer or tonic are unsurpassed.

Pale dry sherry with bitters, vermouth, Dubonnet or cocktail. With Soup Old dry sherry. With Fish Rhine wine, Moselle, Sauternes, white Burgundy. EntreeLight Bordeaux Roast Chateau bottled claret or red Burgundy. Game Vintage champagne. Pastry Rich Madeira. Cheese Port. Fruit Tokay, Malaga, white port. Coffee Cognac, liqueurs or cordials.
Appetizers
claret.
I

When

to Serve Beverages

DRINKS

13

DRINKS

DRINKS

15

Outline

Sketches

ef

Glassware

(Glasses drawn to about V* scale.) 1, old fashioned whiskey; 2, highball; 3, whiskey; 4, champagne tumbler; 5, water tumbler; 6, cafe parfait: 7. Collins; 8, lemonade; 9. cut stem cocktail; 10, California cocktail; 11, tall champagne; 12, water goblet; 13, hot whiskey; 14, tall brandy; 15, hollow stem champagne; 16, saucer champagne; 17, pony brandy; 18, beer goblet; 19, egg glass; 20, Ritz champagne; 21, pousse cafe; 22, claret; red hock; green hock; 23, creme de menthe; 24, wine; 25, sherry; 26, oil bottle; 27, handled decanter (1 pt., 2 pts.); 28. bitter bottle; 29, decanter

(%

pt.,

pt..

2 pts.).

16

DRINKS

COBBLERS
Claret Cobbler
Fill goblet
V'i

with

fine ice.

jigger syrup. 1% jigger claret. Stir; decorate with fruit.

Fill goblet

Port Wine Cobbler with fine ice.

Mi jigger syrup.

1%

Stir;

jigg ers port wine. decorate with fruit.

Rhine Wine Cobbler

Fill goblet

with

fine ice.

IMj jiggers Rhine wine. jigger syrup.

2 drops lemon juice. Stir; decorate with fruit.

Sherry Cobbler
Fill goblet
1

with

fine ice.

jigger sherry. jigger syrup.

1 lemon peel. Stir; decorate

with

fruit.

Whiskey Cobbler
Fill goblet
1

with

fine ice.

jigger bourbon. x /4 jigger Curasao. 1 slice of lemon.

Decorate with

fruit.

DRINKS
COCKTAILS
SERVE IN COCKTAIL GLASS UNLESS OTHERWISE
SPECIFIED

17

Absinthe Cocktail
94 jigger green absinthe. 1 dash orange and Angostura bitters. 1 dash anisette. Shake well. Serve.

Adonis Cocktail
2 dashes
\{\

orange bitters.
Stir.

%
1

jigger sherry. jigger Italian vermouth.

Alaska Cocktail

% %
%

dash orange bitters. jigger yellow chartreuse. jigger Tom gin. Shake.

Alexander Cocktail
jigger rye whiskey. \i jigger Benedictine. Twist orange peel on top.

Stir.

Anderson Cocktail

% %
Ys

jigger Italian vermouth. jigger dry gin.

Stir well.

Orange

peel.

Antilles Cocktail

Ys
1

French vermouth. Italian vermouth.

cognac.

dash orange flower water. Shake with fine ice. Strain and serve.
1

Applejack Cocktail dash orange bitters. 1 jigger apple brandy. Squeeze piece lemon peel in mixing glass.
Olive.

Frappt*.

Ardsley Cocktail

%
1

jigger calisaya. V2 jigger sloe gin.

Shake.

Armour Cocktail
dash orange bitters. Y2 jigger Italian vermouth. Y2 jigger sherry. Stir.
1

Astoria Cocktail dash orange bitters.

jigger

Tom

gin.
Stir.

Ys jigger

French vermouth.

18

DEINKS
Auto Cocktail
jigger French vermouth. jigger Tom gin. jigger Scotch whiskey. Shake.

% % % % %

Aviation Cocktail
jigger applejack. jigger lime juice. 1 dash absinthe. 1 barspoonful of grenadine syrup.

Shake.

Bacardi Cocktail pony grenadine syrup. % jigger Bacardi rum. Juice of half a lime. Shake well. Strain. Serve.

Ballantine Cocktail
1

% %
% %
1

dash absinthe. jigg er French vermouth. jigger dry gin. Shake.

Bamboo Cocktail jigger Italian vermouth. jigger dry sherry.

dash orange bitters. Baraccas Cocktail jigger Italian vermouth. V jigger Fernet-Branca.

Barry Cocktail Angostura bitters. 4 dashes creme de menthe. Vi jigger Italian vermouth.
2 dashes

jigger dry gin.

Beadlestone Cocktail
V2 jigger Scotch whiskey.

Shake. Beals Cocktail jigger Scotch whiskey. *4 jigger French vermouth. Shake. 14 jigger Italian vermouth.

jigger French vermouth.

Serve

in

whiskey

glass.

Beauty Cocktail jigger dry gin. }4 jigger French vermouth. 14 jigger Italian vermouth. 1 white of an egg. 1 dash of absinthe. 1 barspoonful syrup. Shake.

Bijou Cocktail
Vs jigger green chartreuse. jigger dry gin.

Ys jigger Italian

vermouth.

Shake.

DRINKS
Beauty Spot Cocktail
jigger orange juice. V jigger Italian vermouth. 14 jigger Trench vermouth. jigger gin. Dash of grenadine bottom of glass.

% %
%
V'i

Bird Cocktail
jigger brown Curasao. jigger brandy. Shake well.

2 2
x

Bishop Potter Cocktail dashes orange bitters. dashes calisaya.

jigger French vermouth.

V jigger Italian vermouth. y2 jigger dry gin. Stir well.

Bishop Cocktail
1 jigger
1

Jamaica rum.

barspoon syrup. barspoon claret. 1 dash lemon juice.

1

Shake.

Black

Hawk

Cocktail
1 cherry.

V2 jigger rye whiskey. jigger sloe gin. Stir.

Blackstone Cocktail V jigger Italian vermouth. V4 jigger French vermouth. jigger dry gin. 1 piece orange peel. Shake.

% %

*4 jigger Italian

Blackstone No. 1 vermouth.

gin.

jigger Old

Tom

Shake.

Squeeze lemon peel on top.

Blackstone No. 2
(SPECIAL BLACKSTONE)

jigger French vermouth. jigger dry gin. Serve with orange peel on top.
1

% %

Blackstone No. 3 Special dash absinthe. % jigger French vermouth. jigger dry gin. Serve with lemon peel on top. Bobbie Burns Cocktail (For Two) 1 barspoonful orange juice. 1 barspoonful maraschino. Crush 1 lump of sugar.

y2

jigger Scotch. jigger Italian vermouth.

Shake.

20

DRINKS

Blackthorne Cocktail dash orange bitters. y jigger Italian vermouth. 3

jigger sloe gin.

Lemon

peel.

Boles Cocktail ^4 jigger Italian vermouth. *4 jigger French vermouth. jigger dry gin.

Stir. Ice. 1 orange peel.

1 jigger gin.

Serve in old-fashioned glass.

Booby Cocktail
Vs jigger grenadine syrup. Shake well in fine ice. 2 jigger lime juice.

Brandy Cocktail
2 dashes orange bitters.
1

jigger good brandy.

Stir.

2 dashes plain syrup.

1

Brant Cocktail
dash Angostura. jigger white mint. jigger brandy. Lemon peel on top. Shake. Bridal Cocktail 1 dash orange bitters. jigger Italian vermouth. jigger dry gin. 1 dash maraschino (Holland). Stir well. Orange peel on top. Brighton Cocktail 1 dash orange bitters. jigger Italian vermouth. jigger dry gin.

% %

% %

% %
1 1

^4 jigger Tom gin. lemon peel. Stir well.

% %

% % %

Brooklyn Cocktail dash Amer Picon. dash maraschino. jigger French vermouth. jigger good rye whiskey. Stir. Bronx Cocktail jigger dry gin. jigger Italian vermouth. jigger French vermouth.

1 piece orange.

Shake well. Bronx Dry

y2

%
1

jigger dry gin. jigger French vermouth.

barspoonful orange juice.

Shake.

DRINKS
Bronx Terrace
Juice of Y2 lime.

21

%
1

jigger dry gin.

Y2 jigger

French vermouth.

Shake.

Brown

Cocktail

% % %

dash orange bitters. jigger rye whiskey. jigger dry gin. Shake.

Brut Cocktail (French Style)

4 dashes Angostura bitters. Ys jigger Amer Picon. jigger French vermouth.

Stir well.

V2 Y2 jigger calisaya.
1

Brut Cocktail jigger French vermouth.

Shake.

dash absinthe.

Busch Cocktail
V2 jigger Italian vermouth. V2 jigger dry gin. 1 barspoonful apple brandy.
V jigger vermouth. ^4 jigger rye whiskey. V2 jigger Byrrh wine.

Shake.

Byrrh Cocktail

Cabinet Cocktail
Y2 jigger French vermouth. Vi jigger dry gin. Orange peel. Shake.

Cafe de Paree Cocktail

1 jigger 1 1 1

dry gin.

white of egg. barspoon cream. barspoon anisette. Frappe. Serve in claret glass. Cafe Au Kirsch
1 1

pony kirsehwasser. pony cognac.

white of egg.

1
1

pony cold black

coffee.

Frappe.

Serve in claret glass. Calisaya Cocktail

Stir.

1 jigger Calisaya. 1 dash Angostura bitters.

Calumet Club Cocktail

3 dashes of acid phosphate. 1 dash Angostura bitters. Y2 jigger bourbon. Yi jigger Italian vermouth.
Stir.

22

DRINKS
Cameo Kirby Cocktail

V2 jigger dry gin. V2 jigger French vermouth. 2 barspoons raspberry syrup. 5 drops lime juice. Shake.

Cat Cocktail
jigger French vermouth. Stir. Olive. V2 jigger dry gin. C. A. W. Cocktail jigger Italian vermouth. jigger French vermouth. y jigger brandy. 3 1 piece of orange peel on top. Shake.

% % %

Champagne Cocktail
1

2
1

lump of sugar. dashes Angostura bitters. dash Peychaud bitters.

on top.

1 piece of orange peel twisted 1 pint of champagne.

Chantecler Cocktail

Bronx with 4 dashes of grenadine syrup. Chauncey Cocktail

Shake.

% 34 %

jigger brandy. jigger dry gin. jigger Italian vermouth.

}4 Jigger bourbon.

Shake.

Chocolate Cocktail jigger maraschino. jigger yellow chartreuse. jigger blackberry brandy. 1 yolk of egg. Shake. Chrisp Cocktail 1 dash orange bitters. V2 jigger dry gin. V2 jigger Italian vermouth. 1 slice orange. Shake. Cider Cocktail

% % %

Lemon

rind. 2 dashes Angostura bitters. 1 lump of ice. 1 pint of cider.

Cincinnati Cocktail

y 2

glass beer.

Fill

up with soda or ginger

ale.

Serve.

Clare Cocktail
V2 jigger sloe gin. V2 jigger Italian vermouth. Dash of brandy on top. Stir well.

DRINKS
Clove Cocktail jigger Italian vermouth. y2 jigger sloe gin,

23

%
1

barspoon brandy. Shake. Clover Leaf Cocktail Juice of a lemon. White of one egg. 1 jigger dry gin. 1 barspoon raspberry syrup. Shake well. 1 sprig of mint on top.

Clifton Cocktail dash Angostura bitters. dash brown Curasao. jigger rye whiskey. y2 jigger French vermouth. Stir. C. O. D. Cocktail 2 dashes grenadine.
1 1

1 jigger gin. 1 slice grape fruit.

Shake.

Coffee Cocktail V2 teaspoonful of sugar. 1 eggV2 jigger port wine. Y2 jigger brandy.

Shake

% %

Serve in claret glass. Columbus Cocktail jigger* French vermouth.

well.

jigger Angostura bitters.

Shake

well.

Colonial Cocktail, or Miller Cocktail (For Two Persons) V2 jigger maraschino. 1 jigger Tom gin. 1 jigger grape fruit juice.

Shake

well.

Serve in claret glass. Consolidated Cocktail

% %

jigger dry gin. jigger Italian vermouth.

Coney Cocktail

% %
1

jigger French vermouth. jigger dry gin. Shake well.

Congress Cocktail
1 rose. 3 dashes orange flower water. 1 white of egg. Shake. Serve in claret glass.

pony brandy. pony creme de

% %

Cornell Cocktail jigger French vermouth. jigger dry gin. Shake.

24

DKINKS

Coronation Cocktail jigger French vermouth. Vs jigger dry gin. Vs jigger Dubonnet. Serve.

y3

Creole Cocktail

%
y y2
Ys

Vs jigger absinthe.

jigger Italian vermouth.

Shake

well.

Cristie Cocktail
2 dashes orange bitters. 2 jigger dry gin.

jigger French vermouth.

1 piece of

lemon

peel.

Stir.

Crescent Cocktail

Amer

%
1

Y3

Pion. Italian vermouth.

bourbon. barspoon raspberry syrup.

well.

Shake

Strain and serve.

Cuban Cocktail

% % % % % %
1

V2 jigger lime juice. jigger gin.

jigger brandy. jigger apricot brandy. jigger French vermouth. jigger dry gin. Shake.

Shake.

Cusnman Cocktail

Daiguiri Cocktail
jigger lime juice. Vs jigger rum.

barspoon powdered sugar.

in fine ice; strain into cocktail glass.

Shake well

Delmonico Cocktail jigger French vermouth. V2 jigger dry gin.

orange

peel.

Shake.

%
X

Dimention Cocktail jigger creme de menthe, white.

jigger brandy.

creme de cacao. Shake. Dorr Cocktail % jigger dry gin. jigger Italian vermouth. 2 dashes French vermouth. Orange peel. Shake.
V2 jigger

Down
1

Cocktail

% %

dash orange bitters. jigger Italian vermouth. jigger dry gin. Stir. Olive.

DRINKS
Dream
Juice of y a lemon. 2 1 barspoonful of sugar.
1 1

25

Cocktail

jigger dry gin. white of egg. dash of liqueur. Shake. Serve in claret glass.

y2

Dry Martini Cocktail jigger French vermouth. jigger dry gin. Stir.
Dubonnet Cocktail
jigger dry gin. jigger Dubonnet.

% %
1

dash orange bitters.

Shake.

Vs

% %
% %

Duchess Cocktail jigger Italian vermouth. jigger French vermouth. jigger absinthe. Shake well.

Duke Cocktail
jigger French vermouth. jigger dry gin. Stir.

2 dashes

%
2

Duplex or Albern Cocktail orange bitters. jigger Italian vermouth. Shake. V2 jigger French vermouth.

%
Vs

Dutch Charlie's CocktaiJ dashes Angostura bitters. jigger rye whiskey.

Dubonnet.
Stir well.

Vs jigger

jigger Italian vermouth.

Emerald Cocktail
1

dash orange bitters. Vi jigger Italian vermouth. V2 jigger Irish whiskey. Stir.

Emerson Cocktail
Vo lime juice. 3 dashes maraschino.

%
1

jigger Italian vermouth.

V2 jigger Old

Tom

gin.

Shake.

Evans Cocktail
dash apricot brandy. dash Curasao. 1 jigger rye whiskey. Stir. Express Cocktail 1 dash oiange bitters. V2 jigger Italian vermouth. y% jigger Scotch whiskey. Shake.
1

26

DBINKS
Ewing Cocktail
Angostura
bitters. Stir.

3 dashes
1 jigger

rye whiskey.

Fairbank's Cocktail
10 dashes apricot brandy. 1 jigger rye whiskey.
1

dash Angostura bitters. Serve in old-fashion glass.

Taney Brandy Cocktail, Fancy Gin Cocktail, and Fancy Whiskey Cocktail
1 dash of syrup. 1 dash Curasao. 1 dash Angostura bitters. 1 jigger brandy, gin or whiskey, as desired. Shake. Twist a piece of lemon peel.

3 dashes

% %
}4

Farmer's Cocktail Angostura bitters. jigger dry gin. jigger French vermouth. jigger Italian vermouth. Shake well.

The Favorite Cocktail Juice of one lime. 3 or 4 sprigs of mint crushed. 1 jigger dry gin. 1 pt. imported ginger ale.
Fill glass

with cube ice and serve. Flushing Cocktail Vs jigger Italian vermouth. jigger brandy. 1 dash syrup. 1 dash Angostura bitters.

|emon

peel.

Stir,

rain into old-fashion glass and serve.

% %
/i

Four Dollar Cocktail jigger dry gin. jigger French vermouth. jigger Italian vermouth.
Fourth Regiment Cocktail

dash orange bitters. 1 dash Angostura bitters. 1 dash celery bitters. y jigger whiskey. 2 jigger Italian vermouth. Piece of lemon peel. Shake.
1

Frank Hill Cocktail

V2 jigger cherry brandy. V2 jigger cognac. Twist lemon peel. Shake well.

DKINKS
Fourth Degree Cocktail Feather Cocktail French vermouth. Italian vermouth. white absinthe. Shake well. Fox Shot Cocktail Angostura bitters.

27

Vs jigger

% %

jigger jigger

Ys jigger

% Y5 %
1

jigger brandy. jigger Italian vermouth. jigger dry gin. Stir well.

French Canadian Cocktail dash of absinthe. V2 jigger French vermouth. Stir well. V2 jigger Canadian whiskey. Futurity Cocktail 2 dashes Angostura bitters. V2 jigger Italian vermouth.
V2 jigger sloe gin.
Stir.

Gibson Cocktail V2 jigger French vermouth. V2 jigger dry gin. Stir, strain and serve. Gin Cocktail
1 jigger gin. 1 or 2 dashes

orange bitters.
serve.

Stir well
Vs jigger

and

Golf Cocktail French vermouth.

jigger dry gin.

2 dashes Stir well

Angostura bitters. and strain into cocktail glass. Good Fellow Cocktail

V2 jigger Italian vermouth. V2 jigger bourbon. 1 dash Angostura bitters. 1 dash calisaya. Stir well, strain

and serve.

Good Times Cocktail

jigger French vermouth. jigger Tom gin. 1 piece of lemon peel. Shake and strain into cocktail glass.

% %

Graham

Cocktail

jigger French vermouth. jigger Italian vermouth. Stir well and strain. Serve.

% %

Grit Cocktail
V2 jigger Italian vermouth. jigger Irish whiskey. Shake, strain into cocktail glass.

Serve.

28

DEINKS
Guggenheim Cocktail

French vermouth. 2 dashes Fernet Branca bitters. 1 dash orange bitters.

1 jigger

Shake, strain into cocktail glass. Hall Cocktail jigger Italian vermouth. jigR^r French vermouth. y jigger dry gin. Stir. Olive. 3 Hart Cocktail

Serve.

% %

Vs jigger gin. Vs jigger Dubonnet. Vs jigger Italian vermouth.

Serve.

Harvard Cocktail
2 dashes orange bitters. jigger sherry or brandy. Vs jigger Italian vermouth. 1 piece of lemon peel on top. Stir well and serve.

Harvester Cocktail orange juice. jigger gin. Shake. Hearst Cocktail 1 dash Angostura bitters. 2 dashes orange bitters. V2 jigger dry gin. jigger Italian vermouth. Serve. Highstepper Cocktail jigger French vermouth. jigger dry gin. 2 dashes Angostura bitters. Shake.
V2 jigger

%
% %

Highland Cocktail
V2 jigger Italian vermouth. Shake. V2 jigger Scotch whiskey.

Hillard Cocktail
2 dashes
Vs

%
1

Angostura bitters. jigger Italian vermouth. jigger dry gin.

Holstein Cocktail Picon. V2 jigger cognac. Serve. V2 jigger blackberry brandy. Homestead Cocktail jigger Italian vermouth. jigger dry gin. Slice orange. Shake. Howard Cocktail

dash

Amer

% %

Gin cocktail. 1 dash Angostura on top.

DEINKS
3 dashes

29

Honolulu Cocktail Angostura bitters.

well and serve.

Add

1 jigger bourbon. seltzer. Stir

Hudson Cocktail

% %

^4 jigger Italian jigger gin.

vermouth.

Slice orange.

Serve.

Hunter Cocktail jigger rye whiskey. Stir. Vs jigg er cherry brandy. Improved Martini Cocktail Same as Martini cocktail except add two dashes
maraschino.

Shake.

Infuriator Cocktail jigger brandy. Vs jigger anisette. Shake, well. Strain into cocktail glass.

%
1

Va jigger

lemon

Iris cocktail juice.

jigger gin.

barspoonful sugar.

Shake.

3 springs of mint.

Irving Cocktail

jigger dry gin. ^4 jigger jcalisaya. V* jigger French vermouth. 1 slice orange. Shake.
1 small

% %

Isabelle Cocktail ice in cocktail glass. jigger grenadine syrup. jigger creme de cassis.

lump of

Italian Cocktail
V2 jigger Italian vermouth. ^4 jigger grenadine syrup. V jigger Fernet Branca.

Jack Rose Cocktail

jigger applejack. y<2 lime. V* jigger grenadine syrup.
1

Shake Jack Zeller Cocktail

well.

V2 jigger V2 jigger

Old Tom gin. Dubonnet. Stir. Japanese Cocktail

2 dashes Curasao. V2 jigger Italian vermouth. V3 jigger rye whiskey. Vq jigger

grenadine syrup.

Shake.

30

DBINKS
Jenks Cocktail
benedictine.

Dry Martini with one dash

2 dashes syrup. 1 jigger apple brandy. 2 dashes Angostura bitters.

Jersey Cocktail

Jersey Lily Cocktail Martini with mint sprigs.

2 dashes 2 dashes
V2 jigger

Jim Lee Cocktail Peychaud bitters. Angostura bitters.

dry gin.
Shake.

"!4

jigger French vermouth. jigger Italian vermouth.

as Gin Cocktail.

Jockey Club Cocktail

Same

John Cocktail
jigger jigger Vs jigger White of

% %

Italian vermouth.

French vermouth.
gin.

one egg.

Shake well. Judge Cocktail

Shake.

% %

jigger rye whiskey. jigger apricot brandy.

Junkins Cocktail y jigger Italian vermouth. % jigger dry gin or rye whiskey in small whis-

key

glass.
ice.

Small piece of
X

Lemon

peel.

Small spoon.

Kentucky Colonel Cocktail

jigger benedictine. jigger bourbon. 1 piece of lemon peel. Stir well and serve in an old style glass.

*/i

Leonora Coqktail jigger orange juice. jigger raspberry syrup. V2 jigger dry gin. Serve.

% % % %

Lewis Cocktail jigger French vermouth. jigger dry gin. Shake.

Liberal Cocktail jigger Italian vermouth. jigger rye whiskey. 1 dash Amer Picon. Stir.

Same

Loftus Cocktail as Duchess Cocktail.

DRINKS
Loewi Cocktail

31

% % % %

jigger French vermouth. jigger orange gin. jigger dry gin. Frappe.

Lone Tree Cocktail

Vs jigger Italian vermouth. Shake well. jigger Tom gin.

Love Cocktail
Martini with white of egg.
1 1

Shake.

Lusitania Cocktail

% % % % %

dash orange bitters. dash absinthe. jigger French vermouth. Shake. jigger good brandy.

Mallory Cocktail
jigger brandy. jigger apricot brandy. jigger white creme de menthe. Shake. 1 dash absinthe.
1

Manhattan Cocktail dash Angostura bitters. Vs jigger Italian vermouth. jigger bourbon. Stir.
well.

Manhattan, Jr., Cocktail Manhattan with orange peel. Shake Marconi Cocktail
Vs jigger Italian

jigger apple brandy.

vermouth. Shake.

V2 jigger 2 dashes V2 jigger

Marguerite Cocktail French vermouth.

orange bitters. dry jin. Stir.

Marqueray Cocktail lime juice. dash absinthe. 2 dashes grenadine syrup. 1 white of egg. 1 jigger dry gin. Shake.

%
1

Marquette Cocktail

% % % %

jigger Italian vermouth. jigger dry gin.

1 dash Creme de Noyaux. Shake. Strain. Serve.

Martini Cocktail

jigger Italian vermouth. jigger gin. 1 dash orange bitters. Stir well and serve.

32

DRINKS
Mauser Cocktail

%
1 1
1

V2 jigger Italian vermouth. jigger dry gin.

barspoonful apple brandy.

Shake.

McCutcheon Cocktail

% % %
1

dash orange bitters. dash Angostura bitters. jigger dry gin. jigger French vermouth. jigger Italian vermouth. dash anisette on top. Stir well and serve.

McHenry
McLane
Same

Cocktail

Martini cocktail with one barspoonful of Hungarian apricot brandy. Shake well and serve.
Cocktail
as Perfect Cocktail.

Merry Widow Cocktail 4 dashes maraschino. jigger French vermouth. jigger Italian vermouth or Byrrh wine.

% %

Shake

well.

% %
% %
1

Metropolitan Cocktail jigger French vermouth. jigger brandy.

2 dashes

Angostura

bitters.

Stir.

Metropolitan Cocktail (Southern Style) jigger Italian vermouth. jigger brandy. dash orange bitters. Serve.
Millionaire Cocktail

dash orange bitters. 6 dashes Curasao. jigger rye whiskey. 2 dashes grenadine syrup. 1 white of egg. Serve in claret Stir well.
1

glass.

Same

Miller Cocktail as Colonial Cocktail.

Milo Cocktail
2 dashes pepsin bitters.

Vs jigger Italian vermouth. jigger dry gin. Stir.

Montana Cocktail jigger French vermouth. jigger brandy. 2 dashes port wine. 2 dashes Angostura bitters.

% %

2 dashes anisette.

Shake

well.

DEINKS
Morning Cocktail
dash absinthe. 1 dash Angostura bitters. 2 jigger brandy. 2 jigger Italian vermouth.
1

33

Frappe.

Nana
1 white of egg. 1 barspoon sugar. 1 jigger brandy.

Cocktail

Shake. Narragansett Cocktail % jigger rye whiskey. s jigg er Italian vermouth. Olive. Stir well. 1 dash absinthe. Netherland Cocktail

% %
1

jigger Curasao. jigger good brandy.

dash orange bitters.

Stir well.

Newman
3 dashes

Cocktail

Amer

Picon.

2 jigger dry gin. 2 jigger French vermouth.

2 jigger sloe gin. 2 jigger Old 3 jigger s jigger

Shake. Nicholas Cocktail

Tom gin. Shake well. North Pole Cocktail

maraschino. dry gin. Juice of one-half a lemon. 1 white of egg.

Shake well and strain into claret glass with whipped cream on top. Nutting Cocktail 1 dash Angostura bitters.
1

%
1

s jigger

dash orange bitter3. French vermouth. jigger dry gin. Shake.

Ojen Cocktail Spanish Absinthe Cocktail jigger Ojen absinthe in large glass of ice. Keep dropping seltzer in glass and stir with spoon until the outside of glass is frozen and your cocktail is finished. Then add a few drops of Angostura bitters and strain into a cocktail
glass.

Ojen Cocktail
1

(New Orleans

Style)

jigger Ojen.

2 dashes
glass.

Peychaud bitters. Shake with shaved ice. Serve in white wine

34

DRINKS
-

Old Fashion Cocktail dash Angostura bitters. 2 dashes orange bitters. Piece of cut loaf sugar.
1

Dissolve in two spoonfuls of water. 1 jigger liqueur as desired. Serve in old fashioned glass. Olivette Cocktail 3 dashes orange bitters. 3 dashes absinthe. 1 dash syrup.
1

dash Angostura bitters.

V2 jigger dry gin.

y2 jigger Stir well

2

French vermouth. and twist lemon peel on Opal Cocktail jigger French vermouth.
.

top.

%
1

jigger dry gin. dash absinthe on top.

Stir.

Opera Cocktail jigger Dubonnet.

V2 jigger dry gin. 2 barspoons creme de mandarine. Twist orange peel on top. Shake, strain and serve.

Orange Blossom Cocktail jigger orange juice. Shake well. V2 jigger gin* Oyster Bay Cocktail V2 jigger white Curasao. jigger dry gin. Shake.

%
%

Palmer Cocktail
2 dashes orange bitters. V'i jigger Italian vermouth.
V> jigger St. Croix rum.

Shake.

Palmetto Cocktail jigger St. Croix rum. % jigger French vermouth, 1 dash Angostura bitters. Frappe. Pan-American Cocktai 1 dash syrup. 1 dash lemon juice. 1 jigger rye whiskey. Shake. Paradise Cocktail

jigger gin. jigger apricot brandy. Shake. Parisian Cocktail Juice of one lime. 1 jigger Byrrh wine. Stir.

% %

DRINKS
Parson Cocktail

35

Same

as Rossington.

Shake. Peblo Cocktail

Pousse cafe.
1

Shake and strain. Peacock Cocktail

dash Amer Picon. dash absinthe. Shake. 1 jigger brandy. Perfect Cocktail McLane Cocktail jigger dry gin. Vs jigg er Italian vermouth. Vs jigger French vermouth. 1 orange peel. Shake. Pheasant Cocktail

jigger cognac.

dry gin. Shake well. Philadelphia Special Martini with dash of Curasao. Pick-Me-TJp Cocktail Vs jigger cognac. Vs jigger Italian vermouth. Frappe. Vs jigger absinthe. Picon Cocktail jigger Italian vermouth.
Vi jigger

% %
%

jigger

Amer

Pi<jon.

orange peel.

Shake.

Pine Tree Cocktail

Vs jigger Italian vermouth. jigger gin. Mint. Shake.

Ping Pong Cocktail

V2 jigger sloe gin. V2 jigger creme Yvette. 3 dashes lemon juice. Shake wjeJT.

Pink Lady Cocktail

V2 jigger lime juice. V2 jigger gin. V2 jigger apple jack. 5 dashes grenadine.

Shake

well.

Plaza Cocktail % jigger Italian vermouth. jigger dry gin. 1 slice pineapple. Shake. Poet's Dream Cocktail Vs jigger French vermouth. jigger dry gin. 2 dashes orange bitters.

2 dashes benedictine.

Stir.

36

DRINKS
Polo

Farm

Cocktail

jigger dry gin. Stir. Rinse cocktail glass with brandy. Polo Cocktail Vs jigger grape fruit juice. Vs jigger orange juice.
Vs jigger

Vs jigger

French vermouth.

Tom

gin.

Shake.

Serve in claret glass.

Porter or Pat's Cocktail jigger dry gin. y jigger French vermouth. 6 dashes Italian vermouth. 1 dash Curasao.

1 lemon peel. 1 fresh sprig of mint.

Stir well.

Prairie Cocktail
1

pony Tom

gin.

1 egg.

Salt and pepper.

Prince Cocktail
Vs jigger white creme de menthe. Vs jigger dry gin. Vs jigger Italian vermouth. Shake.
9

Prince Henry Cocktail dash orange bitters. Vs jigger Italian vermouth. Vs jigger dry gin.
Princeton Cocktail creme de menthe white. Frappe. Gin Cocktail with one squirt seltzer on top.
Vs jigger Vi jigger

Racquet Club Cocktail French vermouth.

top.

jigger dry gin.

Orange peel on

Reis Cocktail
2 dashes Angostura. 2 dashes absinthe. 1 jigger Old Tom gin.

Shake.

Richmond Cocktail

jigger French vermouth.

Vs jigger Italian 1 dash Curasao.

vermouth.

Shake

well.

Rob Roy

Cocktail

%
1
1

jigger Italian vermouth. Vz jigger Scotch whiskey.

dash Angostura. dash orange bitters.

DRINKS
Biding Club Cocktail
1 jigger calisaya. 1 dash Angostura. 3 drops acid phosphate.

37

Stir.

Robert Burns Cocktail

1

dash absinthe.
jigger Italian vermouth. jigger Irish or Scotch whiskey.

% %

Shake

well.

Robin Cocktail
3 dashes calisaya.
1 jigger

Scotch whiskey. one cherry.

Stir well.

Serve with

% %
% %
.

Y5

Rose Cocktail jigger orange juice. jigger grenadine syrup. jigger gi n Shake well.

Rossington Cocktail
jigger Italian vermouth. jigger Tom gin. Orange peel.
Stir well.

Royal Smile Cocktail

% % % %
1 1

jigger lime juice.

pony grenadine syrup. jigger French vermouth.

jigger apple brandy. white of egg. Shake.

Serve in claret glass.

Ruby Cocktail dash grenadine. 1 barspoonful apple jack. Shake well. 94 jigger dry gin.
Ruby Royal
Cocktail
jigger sloe gin. Vi jigger French vermouth. 2 dashes raspberry. Frappe.

1 cherry.

% %
1

Sabath Cocktail jigger French brandy.

jigger port wine.

^gpony black
coffee.

y2
Y2

barspoon sugar.

Shake and strain into claret glass and serve.

Salome Cocktail
14 jigger Italian
a
/4

vermouth.

jigger French vermouth. V2 jigger dry gin.

2 dashes

orange bitters.

Frappe" with 3 celery leaves.

38

DKINKS
Sandy

McKay

Cocktail

1 white of egg. 1 jigger dry gin.

V2 jigger Italian vermouth. 2 jigger orange juice. 1 barspoon grenadine. Shake. glass.

Serve in claret

Saratoga Cocktail
2 dashes pineapple juice. 2 dashes maraschino. 1 dash orange bitters.
1 jigger

brandy.

Shake.

Scheuer Cocktail "/2 jigger Dubonnet. V2 jigger Italian vermouth. Stir. 1 dash Angostura bitters.

Sherman Cocktail
Vs jigger Italian

vermouth.

jigger rye whiskey. 1 dash absinthe. Shake.

Sherry Cocktail
1 jigger

sherry wine.

1 1

dash orange bitters. dash Angostura bitters.

Silver Cocktail 2 dashes orange bitters. jigger Italian vermouth. jigger dry gin. 2 dashes maraschino. Shake.

% %

% % %

Slome Cocktail jigger bourbon whiskey. jigger French brandy. jigger Dubonnet. Frappe\

% % % %

Smith Cocktail jigger brandy. jigger apricot brandy.

menthe.
Shake.

1 barspoonful creme de 1 dash absinthe on top.

Society Cocktail jigger dry gin. jigger French vermouth. 1 dash grenadine syrup. Shake.

Soda Cocktail 3 dashes Angostura bitters. Peel of whole lemon. 1 pint lemon soda. Use large glass and lump ice. A.dd a teaspoonful of powdered sugar.

Serve.

DBINKS
Soul Kiss No. 3 Cocktail whiskey. jigger Dubonnet. jigger French vermouth. Shake. 1 barspoon orange juice. South Africa Cocktail V2 jigger sherry wine. 1 dash Angostura bitters.
Vs jigger rye

39

% %

jigger gin. 3 drops lime juice.

Spaulding Cocktail

% % % Yq %

jigger Dubonnet. jigger dry gin.

1 barspoon Scotch whiskey.

Frappe.

Sphinx Cocktail
jigger dry gin. jigger Italian vermouth. jigger French vermouth. Very thin slice lemon peel on top.
St.

Francis Cocktail

V2 jigger

y2

French vermouth. jigger dry gin.

1 pimola.
St. John Cocktail Old Fashion Martini made of Tom gin. St.
1 jigger

Peter Cocktail

dry gin.

1
1

dash lime juice. dash syrup. Shake.

Star Cocktail dash orange bitters. V2 jigger apple jack. Stir. V2 jigger Italian vermouth.

Lemon

peel.

Star Cocktail (Old Fashion)

1 barspooriful of sugar.

dash of orange bitters. jigger apple jack. jigger Italian vermouth. Slice orange. Sprig of mint.

% %

Story Cocktail
V2 jigger

boonekamp

bitters.

jigger good French brandy.

Frappe.

Strawberry Cocktail 2 dashes orange bitters. 14 jigger strawberry syrup or juice of three
strawberries.
1
I

jigger cognac.

dash maraschino. Shake.

40

DEINKS
Two)

Sunshine Cocktail (For Juice of one lime. V2 jigger French vermouth. 1% jigg er T om gin. 1 barspoon grenadine. 1 white of egg for each one. Frappe. Serve in claret glass.

Swan
V2 jigger

Cocktail

3 drops lime juice. 2 drops Angostura bitters.

French vermouth.
Stir.

y2

jigger dry gin.

Taxi Cocktail V2 jigger French vermouth. jigger dry gin.

% % % %

2 barspoonfuls lime juice. 2 barspoonfuls absinthe. Frapj>e.

Tango Cocktail
Italian vermouth.

dry gin. barspoon apricot brandy.

well.

Shake

Strain.

Serve.

Tip-Top Cocktail 1 jigger French vermouth. 4 dashes benedictine. 1 dash Angostura. Shake. 3 dashes orange bitters.

Treasury Cocktail jigger Italian vermouth. jigger dry gin. 1 slice of orange. Frappe.

% %
%

Trilby Cocktail dash orange bitters.

jigger Tom gin. Vq jigger French vermouth. Stir well. Vq jigger creme Yvette. Add 1 cherry.

Trowbridge Cocktail
dash orange bitters. jigger French vermouth. Vs jigger dry gin. 1 orange peel. Shake well.
1

Turf Cocktail No. 1

2 dashes orange bitters. 2 dashes maraschino.
1

dash absinthe.

V2 jigger French vermouth. V2 jigger dry gin.

DRINKS
2 dashes

41

Vs

Turf Cocktail No. 2 Angostura bitters. jigger Italian vermouth. jigger Holland gin. Stir. Tulano Cocktail

V2 jigger Italian vermouth. V2 jigger dry gin. 1 barspoon strawberry brandy. Shake with fine ice. Strain and serve.

Tussetto Cocktail
Vs jigger sherry wine. jigger dry gin. 2 dashes orange bitters.

Stir.

Tuxedo Cocktail
1 dash maraschino. 3 dashes Angostura bitters. 1 dash absinthe. jigger dry gin.

Vs jigger French vermouth. 1 barspoon of sherry wine.

Stir well.

V2 V2

Two-Spot Cocktail jigger French brandy. jigger brown Curasao.

Shake. Strain into cocktail glass. Twist a piece of lemon peel on top.
V2 jigger

U. C. Cocktail French vermouth.

%
1
1

jigger dry gin. dash absinthe. Shake.

Union League
dash orange bitters. Vs jigger port wine.
jigger

Cocktail.

Tom gin. Stir well. Van Wyck Cocktail

Shake
well.

V% jigger sloe gin. V2 jigger dry gin. 2 dashes orange bitters.

Van Zandt

Cocktail

1 dash apricot brandy. V2 jigger French vermouth. jigger dry gin. Stir.

Vienna Cocktail
Y2 jigger Italian V2 jigger French 1 dash absinthe.

vermouth. vermouth. FrappS.

perfect unless ingredients used

No mixed

drink are perfect.

is

42

DRINKS

Virgin Cocktail dry gin. jigger Italian vermouth. 2 dashes raspberry syrup. 2 dashes Angostura bitters. Shake.

V2 jigger

% % %

Waldorf Cocktail jigger rye whiskey. jigger Italian vermouth. jigger absinthe.
Shake.

2 dashes orange bitters.

Waldorf Special
Juice of one lime.
1 jigger apricotine.

Shake thoroughly and serve in cocktail Waldorf Queen's

2 slices pineapple jigger dry gin.

glass.

moddled.

jigger French vermouth. jigger Italian vermouth. Small piece of orange. Frappe well. Strain into
serve.

% % %

cocktail

glass

and

% % V2 %

Waxen Cocktail jigger Italian vermouth. jigger apple brandy. pony yellow chartreuse. jigger Tom gin.
West India
Cocktail

2 dashes

Angostura bitters. jigger French vermouth. 2 lemon peels. Shake. White Elephant Cocktail % jigger Italian vermouth. % jigger dry gin. White of egg. Shake well. White Lion Cocktail 1 barspoon sugar. jigger lemon juice. 3 dashes Angostura bitters.

1 jigger St.

dashes raspberry syrup. Croix rum. Shake well.

White Rat Cocktail

% %

jigger absinthe. jigger anisette.

Shake

well.

Whiskey Cocktail
2 dashes Angostura bitters. 1 small lump of sugar.
1 jigger

bourbon. Piece of lemon peel.

DEINKS
Wonder
Cocktail
jigger Italian vermouth. jigger dry gin. 1 piece pineapple. Frappe\

43

% %

Yale Cocktail
1 dash orange bitters. 1 dash absinthe. 1 jigger Tom gin. 1 lemon peel. Shake.

Yankee Prince Cocktail barspoon orange juice. 54 jigger Grand Marnier. jigger dry gin. 1 filbert nut. Frappe.
1

York Cocktail
2 dashes orange bitters.

%
y2
1 1 1

jigger French vermouth. jigger Scotch whiskey. Frappe.

% %

Zabriskie Cocktail dash orange bitters. dash maraschino. dash Angostura bitters. jigger dry gin. jigg er Italian vermouth. Stir well.

Zazarac Cocktail Old fashion glass.

%
1

lump sugar.

dash Angostura bitters. 1 dash orange bitters. 1 dash anisette. 1 jigger bourbon or rye whiskey. Twist lemon peel on top. Add 2 dashes of absinthe. Serve

in tall glass.

Zaza Cocktail

jigger dry gin.

Vz jigger Dubonnet. 1 dash Angostura bitters.

No mixed

drinlc is perfect unless ingredients

used

are perfect.

44

DKINKS

COLLINS
Tom
Fill goblet
1 spoon 1 jigger

Collins

with

fine ice.

Juice one small lemon.

powdered sugar. dry gin. Shake well.

Strain into large thin glass and fill with one bottle club soda or domestic soda. Stir with spoon.

John Collins Brandy Collins Bourbon Collins Bye Collins

Scotch Collins
Irish Collins

Bum
Same
as

Collins

Tom

Collins except use:

Collins,

Holland gin for John

brandy for Brandy Collins. Bourbon for Bourbon Collins. Bye whiskey for Bye Collins.
Scotch whiskey for Scotch Collins.
Irish

whiskey for Irish

for

Collins.

Bum

Bum

Collins.

DRINKS
COOLERS
SERVE IN A TALL GLASS ALWAYS
Ardsley Cooler

45

1 lump of ice. gin. 1 jigger 1 pint imported ginger ale. Serve in Collins glass. 1 large bunch of mint.

Tom

Automobile Cooler
1 jigger gin. 1 pint imported ginger ale. 1 bunch of mint. 1 large piece of ice.

Billy Taylor Cooler

1 jigger gin.

Juice of y lime. 2 1 pint club soda.

1
1

cube

ice.

1 1

Blackstone Cooler lemon rind. jigger Jamaica rum. pint imported soda.

Bull Dog Cooler rind of orange. Juice of 1 orange. 1 lump of ice in Collins glass. 1 jigger of dry gin. 1 pint imported ginger ale.
1

Bull Pup Cooler Juice of lemon. 1 jigger gin. 1 pint imparted ginger ale.

Serve in Collins glass. 1 lump of cube ice.

Boston Cooler
Juice of
1

a lemon.

1 jigger

barspoon of sugar. rum.

1 pint club soda.

Country Club Cooler

V2 jigger

%
1

grenadine syrup. jigger French vermouth.

pint club soda. lump of cube ice.

Durkee Cooler
1 lemon moddled. 1 barspoonful powdered sugar. 1 jigger Jamaica rum.
1

pint club soda.

46

DRINKS

Dunham Cooler Peel of an orange in one long string in a Collins glass, with the end hanging over edge of
,

glass.

1 1 1 1

jigger orange juice. jigger rye or bourbon whiskey pint imported ginger ale. piece cube ice. Stir slowly.

Floradora Cooler
Juice of a lime. jigger raspberry. jigger dry gin.

% %

lump cube

ice.

1 pint

imported ginger
Floradora

ale.

Imperial Style

Juice V2 a lime. 1 jigger brandy. 1 pint ginger ale.

1

Ginger Ale Cooler lemon rind on a spiral shaped piece. round piece of ice inside of the rind. Add 1 pint of imported ginger ale.

Place a

Grape Juice Cooler lemon rind. % split white or red grape juice. 1 lump of ice. 1 pint imported soda.
1

Hawaii Cooler
Rind and
juice' of 1 orange. 1 jigger rye. 1 pint imported ginger ale.

Hilly Croft Cooler

1
1 1 jigger gin. 1 pint imported ginger ale.

lemon rind. lump of ice.

Tom

Irish

Whiskey Cooler

1 lemon rind. 1 jigger Irish whiskey. 1 pint club soda. 1 dash Angostura bitters.

*4 jigger

Khatura Cooler French vermouth. jigger Italian vermouth.

V2 jigger gin. 2 dashes Angostura bitters. 1 pint club soda.

DRINKS
Mint Cooler
1

47

bunch of fresh mint.

Crush lightly.
1
1

lump

ice.

pint imported ginger ale.

2 jiggers

Moraine Cooler Ehine wine. % lemon moddled. 1 lemon rind.

1

lump

ice.

jigger curacao. 1 pint club soda.

Narragansett Cooler
1 rind
1

and juice of 1 orange. jigger bourbon whiskey.

imported ginger
ale.

1 pint

Orange Blossom Cooler

2 jiggers orange juice. 1 jigger gin.
1

small barspoon sugar. Collins glass. Fine ice. glass with seltzer.

Dress with fruit.

Fill

Remsen Cooler
1

lemon

rind.

jigger ,dry gin. 1 pint club soda.

Robert E. Lee Cooler dash absinthe. Juice of a lime. 1 jigger Scotch whiskey. 1 pint imported ginger ale.
1

Sabath Cooler brandy. jigger vermouth. Juice of a lime. 1 pint club soda with 2 or 3 sprigs of mint on
Vz jigg er

top.

Sarsaparilla Cooler
3 or 4
1

round

slices of lime.

Juice of a lime. large piece of ice. 1 pint imported sarsaparilla.

Scotch Cooler
1
1
1

lemon

rind.

3 large

lumps of ice in Collins glass. jigger Scotch whiskey. pint imported soda.

48

DRINKS
Sea Side Cooler

Juice of 1 lime. 1 jigger grenadine syrup. 1 pint club soda.

White Cooler
Juice of x an orange. /-2 y2 jigger Scotch whiskey.
1 dash Angostura bitters. 1 bottle imported ginger ale.

Serve in

Collin?

glass.

CUPS
Adalor Cup
fresh peach perforated with fork. 1 pint champagne.
1

Bishop's Cup

Use quart glass pitcher. Vz jigg er lemon juice.

1 1

jigger plain syrup.

1 jigger

Jamaica rum.

pint of claret or red Burgundy. Dress with fruit and mint.

Bull's

Eye Cup
ale.

pint sparkling cider. 1 pint imported ginger 1 jigger brandy.

1

Burgundy Cup Use large glass pitcher, into which put: 1 pony brandy. 1 pony brown curacjoa 1 pony maraschino. 1 quart Burgundy.
1 pint 1 long

sparkling water. cube ice. Stir well and decorate with:

1 1

lemon
orange

sliced. sliced.

5 or 6 pieces of pineapple. Maraschino cherries and 1 small mint on top.

bunch of green

DRINKS
Champagne Cup
Use glass pitcher.
1 jigger
1 1

49

cognac.

1
1

pony maraschino. pony yellow chartreuse. pony syrup.

cube ice. quart champagne. 1 pint sparkling water. 1 small lemon sliced. 1 orange. 6 pieces of pineapple sliced. 2 thin slices of pear or apple.
1 large piece of

Cherries.
1

Stir well

bunch fresh green mint. and put a little powdered sugar on

top.

Champagne Cup No.

Use large glass pitcher. 1 pony cognac. 1 pony white euraQoa. 1 pony maraschino. 1 pony plain syrup.
Juice of a lemon. 1 quart champagne. 1 pint sparkling water. 1 long cube ice. 2 pieces cucumber rind.
1

orange

lemon

sliced. sliced.

4 or 5 pieces fresh pineapple.

6 cherries. 1 or 2 pieces of sliced pear. 1 nice bunch green mint. Stir well and serve in Delmonico glass.

Cider Cup

Use large glass pitcher, into which put:

4 slices lemon. 5 slices orange. 5 slices pineapple. 1 jigger brandy. jigger cura^oa. y% jigger maraschino. 1 quart champagne cider, or sweet cider, as pre-

ferred.
2

dashes lemon juice.

Cherries. 1 large piece of ice. 1 bunch of mint on top.

50

DBINKS
Claret

Cup

Use large glass pitcher, into which put 1 lemon sliced.

1

orange

sliced.

5 pieces of fresh sliced pineapple.

1 jigger curaoa. 1 jigger brandy. 1 jigger syrup. 1 dash maraschino. 1 dash lemon juice. 6 or 8 maraschino cherries. 1 quart claret. 1 pint soda or any kind of good sparkling water, and one bunch of mint on top.

Cider Cup

Use large

(Without Liquor)

glass pitcher. Juice of 2 lemons or limes. Juice of 1 orange. 1 jigger grenadine syrup. 1 jigger of plain syrup. 1 large piece of cube ice. 3 or 4 slices of lemon. 4 slices of orange. 4 slices of pineapple. 2 pieces of cucumber rind. y dozen cherries. 2

quart champagne cider. Stir well with long spoon; put 1 bunch of mint on Serve in Delmonico glass. top.
1

Grape Juice Cup (With Liquor) FOR 6 PEOPLE. USE GLASS PITCHER
1 1 1

pony brandy. pony maraschino. pony yellow chartreuse.

1 dash grenadine syrup. Juice of a lemon. 1 long cube ice. 1 quart grape juice. 1 pint Apollinaris. Dress with fruit and mint.

Grape Juice (Without Liquor) Juice of 2 lemons. Juice of 2 oranges. 2 jiggers grenadine syrup. Frappe" ai/a strain into glass pitcher. 1 long cube ice. 1 quart white or red grape juice. 1 pint Apollinaris. Sugar to taste. Dress with fruit and mint. well with long spoon.

Stir

DRINKS
Ginger Ale (Without Liquor) FOR PARTY OF 6 PEOPLE. GLASS PITCHER Juice of 3 lemons.
Juice of 3 oranges. 2 jiggers grenadine syrup.

51

Sugar to taste. Frappe and strain into pitcher.

Add 1 quart ginger ale. 1 long cube ice. Dress with fruit in season and put one bunch of mint on top. Serve in Delmonico glasses.
Ginger Ale Cup (With Liquor) FOR ABOUT 6 PEOPLE. GLASS PITCHER
1 jigger cognac.

Vs jig er maraschino.
1 dash benedictine. 3 pints imported ginger ale. 1 long cube ice.

4 or 5 pieces of sliced orange. 4 or 5 pieces of sliced pineapple. 4 or 5 pieces of sliced lemon.

1

dash lemon juice. bunch of mint. Stir well and put

dered sugar on top.

little powServe in thin glasses.

Lord Latounne Cup Use glass pitcher. 1 lemon rind, cut thin.
2 jiggers sherry. 1 sprig mint.
y<2,

dozen maraschino cherries.

quart claret.

1 pint imported soda. Stir well and serve in Delmonico glass.

Moselle
1

Wine Cup

1 1 1 1

pony cognac. pony maraschino.

dash yellow chartreuse. dash benedictine. quart moselle wine.

1 pint Apollinaris.

1 large, long cube ice. 6 or 8 cherries or grapes. 1 lemon sliced. 1 orange sliced. 2 or 3 pieces of pineapple. 1 bunch of green mint. Stir well and serve in Delmonico glass.

52

DRINKS

Rhine Wine Cup Use large glass pitcher. 1 jigger French brandy.

y2 y2
1

jigger maraschino. jigger benedictine. 1 dash white Curasao.

long cube

ice.

1 pint

Apollinaris.

4 pieces 6 pieces 6 pieces % pieces

1

quart Rhine wine. sliced lemon. sliced orange. sliced pineapple.

sliced pear. 6 or 8 maraschino* cherries.

dash lemon juice.

Stir well

and decorate with

bunch fresh mint.

Saut ernes Cup

Use large glass pitcher. 1 pony French brandy. 1 pony yellow chartreuse. 1 pony maraschino (French).
1
1

long cube

ice.

pint Apollinaris. 1 quart sauternes. 1 pony Curasao. J^ice of V2 a lemon.

lemon sliced thin. 4 or 5 pieces of sliced orange. 4 pieces of sliced pineapple. 2 pieces cucumber rind. 6 maraschino cherries. 1 bunch of green mint on top.
Sauternes Cup (Southern Style)

Use large glass pitcher. 1 jigger lemon juice. 2 jigger French brandy.

%
1

jigger Curasao.

V2 jigger benedictine. 1 long, large cube ice.

quart sauternes:

sliced. sliced. 4 or 5 slices pineapple.

% %

lemon

orange

Maraschino cherries.
1 pint Apollinaris.

Stir well Serve in

and put 1 bunch of green mint on Delmonico glass.

drink
is

top.

No mixed

perfect unless ingredients used

are perfect.

DRINKS
Turk's Neck Cup
1
1

53

pint dry champagne. pint French claret. long cube ice. Dress with fruit

and mint.

Velvet Cup

Use glass pitcher. 1 pint champagne.

1 1

pint stout. long cube ice.

stout if preferred.)

(Dark imported beer may be used

place of

DAISYS
Brandy Daisy
Juice of Ms a lemon. a lime. Juice of M> jigger raspberry syrup. 1 jigger brandy. In goblet with fine ice. Fruit.

Chocolate Daisy
Juice of 1 lime. jigger -brandy. jigger port. jigger raspberry syrup. Goblet, with fine ice. Fruit.

% % %

Gin Daisy
Juice y lemon. 2 1 jigger gin. Vz jigger raspberry syrup. In goblet with fine ice. Fruit.

Ginger Daisy
Juice y lime. 2 y2 barspoonful sugar. jigger gin. V2 jigger brandy.

Shake with

in fine ice. Pour into goblet. fruit and mint.

Decorate

Highland Daisy
Juice y lemon. 2 Juice y lime. 2 Juice y orange. 2 jigger Scotch whiskey. 1 jigger syrup. In goblet with fine ice. Decorate with fruit.

54

DRINKS
June Daisy

lemon. Juice lime. Juice Juice V2 orange. V2 jigger raspberry syrup. In goblet with fine ice. Fill with ginger

% %

ale.

Decorate with

fruit.

Rum

Daisy

lemon. Juice 1 jigger rum. y2 jigger raspberry syrup. In goblet with fine ice. Decorate with fruit.
Star Daisy
Juice
lime. V2 jigger gin.

jigger applejack.

V2 jigger grenadine syrup. In goblet with fine ice. Fruits.

Whiskey Daisy
lemon. Juice 1 jigger whiskey. 2 jigger raspberry syrup. In goblet with fine ice. Fruits.

EGGNOGS
Brandy Eggnog
1 egg.

1 jigger brandy. 1 dash Jamaica rum. 1 barspoonful sugar. Milk. Shake and strain.

Dash

of

nutmeg on

top.

Rum
1 jigger

Eggnog

Jamaica rum.
sugar.
strain.

1 barspoonful 1 egg.

Milk.

Shake and

Dash of nutmeg on

top.

Whiskey Eggnog
1 jigger bourbon. 1 dash Jamaica rum. 1 egg. 1 barspoonful sugar. Milk. Shake and strain.

DaSh

of

nutmeg on

top.

DEINKS
FIZZES Amer Picon Pouffle Amer Pi^on.
Fizz

55

1 jigger

white of egg. Shake, strain and

1 1

pony grenadine syrup.

fill glass with siphon Angostura Fizz

Juice of a lemon. 1 barspoonful of sugar. V2 jigger Angostura. 1 white of egg. 1 barspoonful of cream. Shake well and strain into
Fill

fizz glass.

with siphon.

Bayard Fizz
Juice of 1Y2 lemons. 1 barspoon of sugar. 1 jigger dry gin.

dash maraschino. dash raspberry syrup. Shake, strain and fill glass with siphon.
1 1

Bird of Paradise Fizz

Same

Add

as Silver Fizz. 1 dash of raspberry syrup.

Bismarck Fizz Juice of V2 a lemon. 1 barspoonful of sugar. 1 egg1 jigger sloe gin. Fill glass with siphon. Shake.

Brandy Fizz
Juice of one lemon. 1 barspoonful of sugar.
1 jigger French brandy. Shake and strain. Fill glass

with siphon.

2 dashes yellow chartreuse.

Canadian Whiskey Fizz Juice of y a lemon. 2 1 barspoonful of sugar. 1 jigger Canadian whiskey. Shake, strain and fill glass with siphon.
Chicago Fizz Juice of a lemon. 1 barspoonful of sugar. Y2 jigger Jamaica rum. jigger port wine. 1 white of egg. Shake, strain. Fill glass with siphon.

56

DRINKS
Canadian Fizz

Juice of one lime. 1 barspoonful of sugar. 1 jigger gin.

1

egg'
well, strain

Shake

and

fill

glass with siphon.

Claret Fizz Juice of Y2 a lemon. 1 barspoonful sugar.

1 glass claret.

Shake and

strain.

Fill glass

with siphon.

Daisy Fizz
Juice of a lemon. Juice of a lime. Vi jigger orange juice. jigger brandy. Shake, strain and fill glass with sipjion.

% %

Diamond Fizz
as Gin Fizz. Fill glass with champagne

Same

and

serve.

Elsie Ferguson Fizz a lemon crushed. 2 strawberries crushed. 1 jigger dry gin. 2 barspoonfuls grenadine syrup. 4 barspoonfuls cream. Shake well, strain into fizz glass and siphon.

fill

with

Galvez Fizz
Juice of one lemon. 1 barspoonful of sugar. 4 dashes raspberry syrup. 1 jigger dry gin.
1 white of egg.
1 dash orange flower water. 1 jigger cream. Shake very well, strain into
fill

lemonade glass and

with siphon.

Gin Fizz
a lemon. 1 barspoon of sugar. 1 jigger gin. Shake, strain into fizz glass and

Juice of

fill

with siphon.

Same

as

Gin

Fizz Dry Gin Fizz Sloe Gin Fizz Fizz except substitute

Tom Gin

gins

as

named.

DRINKS
Grenadine Gin Fizz
Juice of a lemon. Vs jigger grenadine syrup. 1 jigger Tom gin.

57

Shake

well, strain

into fizz glass

and

fill

with

siphon.

Golden Gin Fizz

Juice of a lemon. 1 barspoonful of sugar. 1 jigger of dry gin. 1 yolk of egg. Shake well and strain into lemonade glass and fill with fizz water.

Holland Gin Fizz

Juice of y a lemon. 2 1 barspoonful of sugar. 1 jigger Holland gin. 1 dash white creme de menthe. Shake well and strain into fizz glass. Fill glass with siphon.
Irish

Whiskey Fizz

Juice of V2 a lemon. 1 barspoonful of sugar. 1 jigger Irish whiskey. Shake well and strain into Pill glass with siphon.

fizz glass.

Jap Fizz
Juice of V2 a lemon. 1 barspoonful of sugar. 1 white of egg. Vi jigger port wine. jigger rye whiskey.

Shake well, strain into Fill with siphon.

fizz glass.

King Cole Fizz

Gin Fizz with grenadine syrup.
Lalla

Frappe.

Eookh Fizz

Juice of one-half lime. 1 barspoonful of sugar. Vs jigger vanilla. Vs jigger brandy. Vs jigger Jamaica rum. 1 barspoonful of cream. Shake, strain and fill with siphon.

No mixed

drink

is

perfect unless ingredients used

are perfect.

58

DRINKS

Juice of a lemon. Juice of y% an orange. 1 barspoonful of sugar. 1 jigger sloe gin. 1 white of egg. Shake well, strain into with siphon.

Merry Widow Fizz

lemonade

glass.

Fill

Morning Glory Fizz

Juice of a lemon. Juice of a lime. 2 dashes absinthe.
1 white of egg. 1 jigger Scotch whiskey. 1 barspoonful of sugar.

% %

Shake, strain and

fill

glass with siphon.

New

Orleans Fizz

Juice of a lemon. 2 dashes orange flower water. Small spoon of granulated sugar. 1 jigger cream. 1 jigger dry gin. 1 white of egg. 1 dash of lime juice.

Shake

well, strain into

lemonade glass and add

siphon.

Remus Fizz
Juice of a lemon. 1 dash grenadine. 1 dash lime juice. 1 barspoonful sugar. 1 jigger dry gin. y2 jigger fresh cream. Shake very well. Strain into lemonade and fill with fizz water.

glass

Royal Gin Fizz

Juice of a lemon. 1 barspoonful sugar. 1 jigger gin.
1

white of egg. Shake, strain and

fill

with siphon.

Ruebli Fizz Juice of a lemon. an orange. Juice of jigger grenadine syrup. 1 jigger Rhine wine. Shake, strain, fill glass with siphon.

% %

DRINKS
Scotch Whiskey Fizz Juice of one small lemon. 1 barspoonful of sugar. 1 jigger Scotch whiskey. Shake, strain into glass and fill with siphon.
Silver
1

59

Bowl Fizz

Snowball Fizz
jigger grape fruit juice. jigger dry gin. Y2 jigger Rhine wine. 2 dashes orange flower water. 1 white of egg. 1 barspoonful sugar. Shake very well and strain.

Silver Fizz

Juice of a lemon. 1 barspoonful of sugar. 1 jigger dry gin. 1 white of egg.

Shake

well, strain into

lemonade glass and

fill

with siphon.

Sunshine Fizz
Juice of Juice of

% %

a lemon. an orange.

1 white of egg. 1 jigger rye whiskey.

Shake, strain into lemonade glass and

siphon.

fill

with

Strawberry Fizz
Juice of
y<z

a lemon.

14 spoon sugar.

dozen strawberries.

1 iigger

Tom

gin.
fill

Shake, strain and

with siphon.

Violet Fizz Juice of a lemon. 1 barspoonful sugar. jigger gin. */4 jigger creme de violet. Frappe, strain into fizz glass and

fill

with siphon.

Waldorf Fizz
Juice of one orange. Juice of one lemon.
1 egg. 1 barspoonful sugar.

Shake, strain and

fill

glass with siphon.

60

DRINKS
Whiskey Fizz

Juice of a lemon. 1 barspoonful sugar. 1 jigger rye or bourbon whiskey, whichever cus-

tomer prefers.
Shake, strain and
fill

glass with fizz water.

Whiskey Grenadine Fizz

Juice of a lemon. jigger grenadine syrup. jigger rye or bourbon whiskey.

% %

Shake very

well, strain into fizz

glass

and

fill

with 9iphon.

FLIPS
Brandy Flip
jigger brandy. 1 barspoonful sugar. 1 eggShake well in fine ice.
1

Grate nutmeg on top.

Busse Flip
jigger sloe gin. yolk of egg. 2 dashes apricot brandy. r /> barspoonful of sugar. Shake well in fine ice. Strain into claret glass.
1 1

Grated nutmeg on

top.

Coffee Flip

%
1 1

jigger brandy.
^gg-

V% jigger port.

barspoonful of sugar.
well.

Shake

Grated nutmeg on top.

Chocolate Flip

Vo jigger cognac. V2 jigger sloe gin.

1
1

yolk of egg. barspoonful of sugar.

in fine ice.

Shake well

Cream Flip
1 ^gg3 jiggers cream. 1 dash Curasao. Shake well in fine ice.

Grated nutmeg on

top.

DRINKS
Egg
1

61

Flip

egg.

1 1
1

barspoonful sugar. barspoonful maraschino. jigger milk. Shake. Grated nutmeg on top.

Gin Flip
jigger gin. 1 egg.
1

barspoonful sugar.
jigger port. ^gg-

Shake well and

strain.

Port Wine Flip

1
1

1 barspoonful sugar. Shake; strain. Grated nutmeg on top.

Reviver Flip
1

M
1

jigger sloe gin. jigger Curasao. egg.

well.

Shake
1

Grated nutmeg on

top.

Bum
1

Flip

jigger Jamaica rum. egg. 1 barspoonful sugar. Shake well; strain. Grated

nutmeg on

toi).

Sherry Flip
1
1
1

jigger sherry. egg. barspoonful sugar.

Shake.

Strain.

Grated

nutmeg

top.
J

FRAPP6S
Absinthe Frappe
Va jigger absinthe, green.
i/

jigger water.
in fine ice.

Shake well

Fill cocktail glass

Frappes Assorted with fine shaved ice and with any cordial customer may ask for, as:

fill

Creme de Menthe Frappe.

Curasao Frappe. Chartreuse Frappe. Benedictine Frappe. Anisette Frappe, Etc.

62

DEINKS
HIGHBAI^LS Amer Pigon High Amer Pion.
ice.

Ball

1 jigger

%
1

jigger grenadine.

lump

Fill

with siphon.
Ball

Bermuda High
jigger brandy. jigger gin. jigger French vermouth. 1 lump ice. Fill with siphon.

% % %

Bourbon High Ball

1 jigger bourbon. Fill with siphon. 1 lump ice.

Brandy High Ball

1 jigger

brandy.
ice.

with siphon. Cascade High Ball y2 jigger Italian vermouth. jigger creme decassis. Fill with siphon. 1 lump ice. Gin High Ball
Fill

lump

1 jigger gin. 1 lump ice. 1

lemon

peel.

Fill

with siphon.

Irish
1 jigger Irish

Rose High Ball

whiskey.
Stir-

jigger grenadine syrup. Fill with siphon. 1 lump ice.

Pall Mall

High Ball

V3 jigger brandy. Vs jigger Italian vermouth. Vs jigger gin. Fill with siphon. 1 lump ice.

Pompier High Ball

jigger French vermouth. V2 jigger creme de cassis. 1 lump ice. Fill with siphon.

Bye High
1 1

Ball

jgger rye.

with siphon. Scotch High Ball jigger Scotch whiskey. lump ice. Fill with seltzer.
ice.

lump

Fill

Queen's High Ball

jigger

Amer

Pi^on.

1 pony grenadine syrup. 1 clear piece of ice in glass. Serve. Fill glass with siphon.

DRINKS

63

HOT DRINKS
American Grog
1

2 y
1

lump sugar. lemon juice. jigger Jamaica rum.

with hot water.

Fill glass

y2

Blue Blazer USE HEAVY BAR GLASSES OR METAL MUGS lump sugar.

Fill glass

full hot water. Float with Scotch or Rye. Set the liquid on fire and pour from one glass to another 3 or 4 times. Twist lemon on top and

serve.

Burnt Brandy With Peach

Burn

1 jigger brandy with 1 lump sugar in a saucer. Place 2 slices dried peach in hot toddy glass. Pour liquid over the peach.

Cafe BouXes

Rub edge
around.

of cocktail glass with a lemon peel all

Dip in powdered sugar.

hot coffee, Fill brandy. Light with match and serve. Claret Punch,
sugar. Fill glass hot water.

Hot

Y2 lump

Fill with French claret. 1 lemon peel.

Columbia Skin

y 2

lump sugar.

i jigger rye whiskey. Fill with hot water. 1 lemon peel.

y2
1

Hot American Grog. lump sugar. jigger Jamaica rum.

Fill with hot water. 1 slice lemon.

Hot Creole Punch 2 barspoonfuls syrup. 2 dashes Jamaica rum. 1 dash Hungarian apricot brandy. 1 jigg er French claret.
1

barsoon spices.
stove
till

Lemon peel. Have this heated on

nearly boiling.

64

DRINKS
Hot Applejack Toddy
lump sugar.

/2

1 1

Fill

jigger apple brandy in hot toddy glass. with hot water.

peel.

lemon
lemon

Hot Lemonade
1 1

juice.

tablespoon sugar.

Pill with hot water. 1 slice lemon.

1 jigger

Hot Milk Punch brandy or whiskey.

and
serve.

2 barspoonfuls sugar.
1 dash Jamaica rum. Fill with hot milk. Stir

Hot Spiced Rum

1

% lump sugar. jigger rum. % barspopnful

allspice.

Fill

with hot water.

2 1 2 jiggers claret.

Mull Claret lump sugar, dashes lemon juice. dash Angostura bitters.

1 barspoon mixed spices. Heat poker red hot and stick in ing and serve. Port Wine Negus % lump sugar.

liquid

till

boil-

Fill glass hot water. 1 jigg er P 01^ wine.

Stir.

Grated nutmeg on top.

JULEPS
Brandy Julep
2 barspoonfuls syrup. 1 jigger brandy in silver
ice.

cup

filled

with crushed

Stir gently.

Set large bunch of mint on top.

Serve with straws.

Gin Julep
2 barspoonfuls syrup. 1 jigger gin in silver cup. Crushed ice. Stir. Bunch of

mint on top. Serve

with straws.

DRINKS
1

Grape Juice barspoonful syrup. V2 split grape juice in silver cup.

Large bunch of mint on
top.

Stir.

Serve with

straws.

Pineapple Julep
Juice of two oranges. 1 jigger raspberry syrup. 1 jigger maraschino. 1 jigger Tom gin. 1 quart moselle. 1 sliced pineapple. Ice and serve with straws.

Kentucky Mint Julep

Two barspoons
1 jigger
ice.

syrup.
filled

bourbon in silver cup

with crushed

Stir gently, then take ice pick and from a big chunk of ice chop off fine ice so it will adhere Carefully place a nice, large to side of cup. bunch of Kentucky mint on top and serve witli

straws.

Mint Julep, Western Style In julep cup or lemonade glass crush 1 lump of sugar and 3 sprigs of mint. Fill with fine ice. 1 jigger bourbon. Y2 barspoonful Jamaica rum. Stir well. Decorate with fruits. Place a bunch of mint on top. Serve with straws.

LEMONADES
Add
1

Angostura Lemonade teaspoon Angostura bitters

to each glass

of lemonade.

Apollinaris Juice of one lemon. 1 tablespoonful sugar. 1 split Apollinaris.

Stir
well.

Lemonade

Decorate with

fruits.

Serve with

straws.

Claret Plain lemonade. Float claret on top.

Lemonade

66

DRINKS
Club Soda Lemonade

1 tablespoonful sugar.

Juice of one lemon.

1 split club soda.
Stir.

Decorate with

fruit.

Egg Lemonade
Juice one lemon. 1 tablespoonful sugar.
1 eggFill with fine ice

and water.

Shake

well.

Fruit

Lemonade

Plain lemonade. Add slices pineapple, orange, cherries and other

fruit in season.

Hot Lemonade
tablespoonful sugar. Juice one lemon. Fill with hot water. Stir.
1

Add

slice of

lemon.

Orangeade
Juice one orange. lemon. Juice tablespoonful sugar. Fill glass with ice and water.

Shake

well.

Decorate with

fruit.

Plain Lemonade Juice of one lemon. 1 tablespoonful sugar. Fill with fine ice and distilled water. Decorate with fruit and serve.
Seltzer

Lemonade

Juice one lemon. One tablespoonful sugar. Fill glass one-half full of
Fill

ice.

with

seltzer.

Stir.

Decorate with

fruit.

Soda Lemonade
Juice one lemon. One tablespoonful sugar. Fill glass one-half full ice. Add one pint lemon or plain soda. Stir gently. Decorate with fruit.

Whiskey Lemonade
Plain lemonade. Float one jigger whiskey on top.
Fruit.

No mixed

drink are perfect.

is

perfect unless ingredients used

DRINKS

67

MISCELLANEOUS
Absinthe Drip
1

pony absinthe
water. Let iced glass.

Fill drip glass

in large glass. fine ice and a jigger of plain drip into absinthe, then pour into

with

Fill glass

Ale Sangaree with ale. 1 barspoonful powdered sugar. Stir gently. Grated nutmeg on top. Amer Pigon Pouffle
jigger Amer Pic.on. ^4 jigger grenadine syrup. 1 white of egg. Shake, strain and fill glass

with siphon.
Seltzer

Ammonia and

About ten drops of spirits of ammonia aromatic. Put into a small glass of seltzer. Stir well. Angel Blush
1

% maraschino. creme Yvette. % benedictine. % cream on top. Angel Dream % maraschino. % crenre Yvette. % creme on top. Angel Kiss % benedictine. % cream on top. Angel Tip % maraschino. % cream on top.
Angostura Phosphate USE A PHOSPHATE GLASS
1

teaspoonful acid phosphate. teaspoonful Angostura bitters. 2 tablespoonfuls lemon syrup, or juice of lemon well sweetened. Fill glass with carbonic water.

Angostura Ginger Ale

ginger ale. 3 dashes Angostura bitters.
1 glass

Appetizer Four dashes absinthe.

jigger dry gin. jigger French or Italian vermouth. Use Delmonico glass and add little seltzer.
well.

% %

Shake

68

DRINKS
ice.

Angostura Soda Large bar glass with two or three lumps of 5 or 6 dashes Angostura bitters.
1 or 2 slices of orange. Fill up glass with lemon

soda and place a teaspoon filled with sugar on top of the glass, for customer to put it in himself. Bachelor Dream
Curasao.

jigger jigger *4 jigger y jigger

*/4
*/4

maraschino.

creme violet. whipped cream on

top.

Baltimore Bracer
V2 jigger anisette.

jigger brandy. white of egg. Shake; strain into Delmonico

1

glass.

Fill

with

siphon.

Beer Shandy
V2 glass of beer. V2 glass of ale.

Bird of Paradise Silver Fizz with little raspberry syrup and two dashes of Angostura bitters.
Bissell

Sweeper
split

Lemonade glass. Whiskey Rickey with one

ale

imported ginger

and

fill

glass with siphon.

Bishop
V2 barspoonful sugar. V2 lemon juice. V2 orange juice.

glass fine ice. Fill with Burgundy wine. 1 dash Jamaica rum on top.

Dress with fruit.

Black Jack
Vs jigger cold coffee.

% %

jigger brandy. jigger kirschwasser.

well. Rub edge of glass with in sugar.

Shake Dip

lemon

rind.

Bradley Martin
Iced creme de menthe with
top.

jigger Curasao on

Brain Duster
jigger brandy. Vs jigger Dubonnet. Vs jigger French vermouth. Shake, strain into Delmonico glass.

DRINKS
Brandy Champrelle
^4 jigger anisette. *4 jigger Curasao.
/4 jigger kirschwasser. !4 jigger chartreuse.

69

2 dashes
14 jigger

Angostura bitters on

top.

Brandy Crusta
maraschino.

jigger brandy.

1 dash lemon juice. Shake, strain and dress with fruit.

Brandy Fix
lime and juice. barspoonful sugar. 1 pony pineapple juice. 2 dashes yellow chartreuse. jigger brandy. Shake; strain into goblet
1

%
%

filled

with

fine

ice.

Decorate with fruit.

Fill a

Brandy Float. pony glass with brandy. Put a whiskey glass over it, rim down. Reverse the glasses, holding them tightly together so as to keep the brandy in the pony glass; then fill the whiskey glass one-half full of seltzer and draw out the pony glass very carefully so as to leave the brandy floating on top of seltzer. Brandy Scaffa
raspberry syrup. maraschino.
chartreuse. cognac.

jigger M: jigger jigger Vk jigger

%
1

Brandy Sangaree
barspoonful of sugar. jigger brandy. jigger port wine. Fill glass with ice. Shake, strain and serve.

% %

Chocolate Cream Puff

3 dashes acid phosphate.
1

pony cream.
fill

yolk of egg. Shake, strain and

1

glass with siphon.

Cliquot.
Y2 jigger orange juice. 1 jigger rye. 2 dashes St. Croix rum. Serve in old fashioned glass peel on top.

and twist a lemon

70

DRINKS
Columbia Skin

Hot Rye Toddy.

Cream Puff
barspoonful sugar. 1 jigger cream. 1 jigger St. Croix rum. Shake, strain and add little siphon on top.
Creole
"!4

Lady

jigger maraschino. jigg er bourbon. 1 jigger Madeira. Shake; strain into claret glass. 2 cherries.

Crystal Slipper
2 dashes

%
a /4

orange bitters. jigger dry gin. jigger creme Yvette.

Shake

well.

De Luxe Bracer
1
1

pony white absinthe. dash French vermouth.

dash anisette. dash yellow chartreuse.
glass.

1 1

Shake well and strain into Delmonico a little seltzer and serve.
Diarrhea Mixture USE WHISKEY GLASS dashes Jamaica ginger. dash peppermint.

Add

3
1

1 1

pony blackberry brandy. pony good brandy and put a

top.

little

nutmeg on

Dog Days
1 jigger old vatted Scotch. 1 pint ginger ale. 2 slices orange. Collins glass. 1 cube of ice.

% %

Dream
lemon
juice.

barspoon sugar.

1 jigger dry gin. 1 white of egg.

2 dashes .assorted cordials on top.

Dutch Mike

y 2

lime.

2 dashes

Amer

1 jigger 1 lump ice.

Tom

Pic,on. gin. Long glass.

Fill

with seltzer.

DRINKS
Egg Phosphate
1 egg1 barspoon sugar.

71

Juice of one orange. 3 dashes acid phosphate. Shake well, strain and serve with straw.

Frazie

% %
% % %
% %

jigger maraschino Holland. jigger Hungarian apricot. Float.

French Flag
jigger grenadine. jigger maraschino. jigger creme Yvette.

Floater

Russian kummel. good brandy.

Iced.

Garden of Eden
Vi jigger apricot brandy.

jigger creme Yvette.

y 2

1 1 yolk of egg, 1 jigger dry gin.

Golden Dream lemon juice. barspoon sugar.

Shake, strain into claret glass,

top.

little seltzer

on

Golden Slipper USE SHERRY GLASS

yellow chartreuse.

1 whole egg. Fill glass with

eau de vie de Dantzig.

Golfer

USE OLD FASHIONED GLASS

Juice of y a lime. 2 1 jigger Scotch whiskey. 1 lump of ice. Little powdered sugar and
glass with seltzer.

fill

V2 jigger V2 jigger

Green Tie creme de menthe, green.

de rose.
Float.

1
1

Halsted Street USE GLASS PITCHER pint champagne.

pint beer.

Mixed.

72

DRINKS
Happy Thought
jigger jigger jigger jigger jigger jigger
anisette.

1/6 1/6 1/6 1/6 1/6 1/6

creme de caao. creme de rose. green creme de menthe. creme Yvette.

cognac.

1 jigger

Harvester orange juice. y jigger dry gin. 2

fine ice

Shake in

and strain into a

claret glass.

Headache Drinks
Take two lemonade
glasses, into one of which put a barspoonful of bromo seltzer or bromo

soda, as preferred.
full of water.

Fill the other glass half

Pour the water into the bromo, and pour from one glass to the other until thoroughly mixed. Drink at once.

Hook and Eye

jigger brandy. jigger apricot brandy. 1 barspoonful of white creme de menthe. 1 dash of absinthe. Shake.

% %

Horse's Neck
1 rind of one lemon cut thin. 1 pint imported ginger ale. Collins glass. 1 cube of ice.

Hungarian Bracer USE WHISKEY GLASS

V2 jigger Italian vermouth. V2 jigger good rye whiskey. 2 dashes Angostura bitters.

2 dashes absinthe. Twist one lemon peel over one small glass seltzer

with one dash acid phosphate on the

Irish Rose
Irish

side.

Whiskey High Ball with three

Jersey Flashlight

or

four

dashes of grenadine syrup.

2 lumps sugar. 2 dashes Angostura bitters. 1 jigger apple brandy. Twist lemon peel on top. Add little hot water; light with match and serve.

DRINKS
Jersey Lily Pousse Cafe
V2 jigger green chartreuse. V2 jigger brandy. 10 drops Angostura bitters. Pour brandy in carefully so

73

it

will

not mix.

Serve.

Jersey Sunset
V2 jigger syrup. 1 jigger plain water.
1

jigger apple brandy.

lemon peel. Crushed ice in the goblet. Add two drops of Angostura bitters, which should not be stirred in, but be allowed to drop slowly through the above mixture. June Rose Juice of V2 a lime.
1

Juice of V2 a lemon.
1

orange juice. V2 jigger dry gin.

jigger raspberry syrup. Shake, strain, fill glass with siphon. King's Cordial maraschino. Float. Cordial glass. ^4 Scotch whiskey. Knickerbein

%
%

V2 jigger benedictine.
1

yolk of egg.

3 dashes kummel. 1 dash Angostura bitters.

Use sherry glass and see that different ingredients are not mixed.

Knickerbocker
jigger raspberry syrup. Juice of one lemon. 1 jigger Jamaica rum. 2 dashes brown Curasao. Shake, strain into goblet with fine ice. with fruit in season.

Dress

Lalla
V3 jigger Vs jigger

Rookh

creme de vanilla. Jamaica rum. % jigger brandy. V2 barspoon cream. % barspoon sugar. Shake, strain and fill glass with

seltzer.

Maiden Dream
94 jigger benedictine or caao.

jigger cream.

Float.

74

DRINKS
Lemon Phosphate

2 dashes acid phosphate.

1 barspoon lemon juice. 1 pint lemon soda.

Mamie Taylor
USE COLLINS GLASS
1 large lump of ice. 1 jigger Scotch whiskey.

Juice of
1 bottle

a lime. imported ginger

ale.

Stir well.

Mamie

Taylor, Southern Style

USE LONG THIN GLASS Peel of lemon in one string. Place in glass so it hangs over. 1 jigger Scotch whiskey. 1 piece cube ice. 1 quart imported ginger ale.

Mamie
1 jigger

Taylor's Sister

USE COLLINS GLASS

dry gin. 1 lime squeezed and dropped in. 1 bottle imported ginger ale. 1 large cube ice.

Martinique
Vs jigger benedictine. Vs jigger kummel. Vs jigger cream on top.

Milk and Seltzer

glass seltzer. V2 glass fresh milk.

Serve.

Morning Bracer
white absinthe. jigger Italian vermouth. Shake well and strain into Delmonico glass. Fill
Vs jigger

with

seltzer.

Morning Bracer No. 2 Juice of orange. Juice of lime. Juice of V2 lemon. V2 barspoonful sugar. 1 barspoonful creme de ca<jao. 1 white of egg. Shake well and strain into a Delmonico glass. Add a little seltzer.

% %

Nana
1 white of egg. 1 jigger brandy.

y2 barspoonful of powdered sugar. Shake, strain into claret glass.

DKINKS
Morning Star
1 jigger
X

75

cream

V2 jigger port wine.

jigger Scotch.
fill

1 fresh egg.

Shake, strain into a long thin glass;

seltzer.

with

Parisian
1 jigger byrrh wine. 1 lime juice. 1 lump of ice in glass. Stir; fill glass with seltzer

and

serve.

% % %

Parisian Pousse Cafe brown Curasao. kirschwasser.

chartreuse.
glass.

Use pousse cafe

Peach Blow
lemon juice. barspoon sugar.

1 1 jigger gin.

V2 peach. Shake, strain and

fill

glass with seltzer. Perfecto

Use large glass. 4 lumps ,0? ice. 1 dash lemon juice. 1 lump of sugar.
2 slices of pineapple. Fill glass with champagne. 1 dash Angostura bitters.

Dress with fruit in season. Polly Gin Fizz made with grenadine syrup instead of using suga r Porto Eico Gin Kickey made with two dashes of raspberry
syrup.

Porter Shandy
Y2 glass of porter. V2 glass 15<rht beer.

Port Starboard white Curasao. V-2 yellow chartreuse. Use pousse cafe glass. Port Wine Sar V2 barspoon sugar. 1 jigger port wine. Little water. Stir well with spoon. tle nutmeg on top and serve.

y2

Grate a

lit-

76

DBINKS
Pousse Cafe No. 1

raspberry syrup. maraschino. creme de menthe, green. Curasao, brown. yellow chartreuse. martell brandy. Use pousse cafe glass.
1/6 1/6 1/6 1/6 1/6 1/6

%
y5 y5

Pousse Cafe No. 2 grenadine syrup.

anisette.

creme Yvette. green chartreuse. cognac. Use pousse cafe glass.

Ys

Pousse 1/ Amour

%
1
Yti

maraschino. yolk of egg.

benedictine.

brandy. Sherry glass.

Promoter

y2
Y<

lemon

juice. lime juice.

1 barspoonful sugar. 1 jigger sloe gin.

Fine

ice.

1 fresh egg.

Shake

well, strain.

Fill glass

with

seltzer.

Queen Charlotte
jigger raspberry syrup. jigger French claret. 1 lump of ice. Stir well. 1 pint lemoon soda. Use Collins glass.
1

Red Swizzle
1

USE A SHAKER teaspoonful Angostura bitters.

wine-glass of whiskey.

Yz wine-glass water. Add syrup or other sweetening to suit taste. 1 wine-glass of shaved ice. Shake very well and strain into a fancy cocktail glass.

Benaud's Pousse Cafe

Vs jigger maraschino.
Yd,

jigger Curasao. jigger brandy.

glass.

Use whiskey

DRINKS
Rhine Wine and Seltzer
V2 glass seltzer. Fill with Rhine

77

wine and serve.

and Honey or Molasses Use whiskey glass into which put 1 barspoonful of honey or molasses.
Let customer help himself with rum.

Hum

Sam Ward
Fill cocktail glass

with

fine ice.

Remove

the rind from a slice of lemon and fit it inside of the rim of the cocktail glass, then fill with yellow chartreuse or any cordial the

customer

may

prefer,

and serve. Shandy Gaff

ale

Half a glass of ale. Half a glass of ginger

1

1
1

Sherry and Bitters dash of bitters and fill glass with sherry wine and serve. Sherry and Egg barspoonful of sherry wine. fresh egg and fill glass with sherry until it
floats.

Serve.

Sherry Chicken
Sherry

Egg Nogg.

Sherry Wine Sangaree Prepare this drink same as Port Wine Sangaree, substituting sherry for port.
Silver

Dream

Juice of

lemon. V2 barspoonful sugar. 1 white of egg. 1 jigger dry gin.

Shake
a

little seltzer on.

well, strain into claret glass, then squirt top and serve.

Single Standard Bourbon Whiskey Rickey in lemonade

glass.

Soda Negus Punch Bowl 4 dashes of Angostura bitters.

1 pint of

port wine.

10 or 12 lumps of loaf sugar. 12 whole cloves.

1 teaspoon nutmeg. Put above ingredients into saucepan,
stir well.

warm and
1

Do not

Remove

this then add soda in punch and serve in cups.

let it boil. mixture to cool,

pint

78

DRIN KS
Snowball

1 whits, of egg. 1 barspoon sugar.

rum or brandy. Shake, strain and fill glass with imported ginger
1 jigger

ale and serve. Use Collins glass.

Soother

y2
1

lemon juice. barspoon sugar.

y jigger brandy. jigger apple jack. ji&g er Curasao. Shake, strain into goblet filled with fine ice.

% %

Soul Kiss

y2
1

jigger rye. jigger French vermouth. Shake, strain into lemonade glass and
seltzer.

% % %

barspoon sugar. orange juice. jigger byrrh wine.

fill

with

Soul Kiss No. 2

% %
1

jigger maraschino. jigger creme Yvette. maraschino cherry.

Special

lemon juice. 1 jigger dry gin. 1 barspoon sugar.

1 jigger 1 jigger

orange juice.

Shake well and pour

serve.
St.

ice

and

all into

goblet and

Croix

Rum

Crusta

3 1 1 1 2

dasher of syrup. dash Angostura bitters. dash orange bitters. jigger St. Croix rum. or 3 dashes maraschino. Mix well and strain into long glass and put the peel from one lemon in one string into glass Little after dipping in powdered sugar.
T

seltzer

on top.
Stinger

% %
1

jigger brandy. jigger creme de menthe, white.

lemon

peel.

Shake, strain into cocktail glass.

DBINKS
Stone Fence
1 jigger

79

rye whiskey.
Stir well

2 lumps ice. Fill glass with cider.

and serve.

Stonewall
1

bar spoon sugar.

lumps of

ice.

1 jigger

whiskey.

1 pint of club soda.

Stir

up well with spoon and serve.

Susie Taylor

lime juice. 1 jigger Jamaica rum. 1 pint imported ginger

Y2

ale.

Suissess
jigger white absinthe. jigger anisette. 1 white of egg. Shake well in shaker, strain in Delmonico glass.

% %

Suisette

V2
1

lemon

juice.

2 dashes absinthe.

barspoon of sugar. jigger Italian vermouth. jigger brandy. Shake, strain into long glass;

% %

fill

with

seltzer.

Tea Shake
1 jigger of tea. 1 whole fresh egg.

V2

barspoon sugar.
claret

Shake well and strain into

serve.

glass

and

Three-Quarter
jigger yellow chartreuse. Y3 jigger Curasao. Mi jigger brandy.

y 3

Tit Float

Curasao with
serve.

whip cream on top. Place a small piece red cherry in the center and
little

Tip-Top Bracer Take highball glass into which put

of ice.
1 split sparkling water. 2 dashes celery bitters.

small lump

little salt.

Stir well with spoon

and

serve.

80

DRINKS
Tobie Tobias

V2 jigger brandy. V2 jigger apricot brandy. Lemon peel. Shake. Strain into cocktail glass.

Tom and Jerry USE LARGE BOWL Take the whites of any number of eggs and beat
to a stiff froth.

Add 1%

barspoons of sugar to each egg.

Beat the yolks of the eggs separate. Stir well together and beat till you have a stiff batter.

Add to this as much bicarbonate of soda as will cover a nickel. Stir up frequently, so that eggs will not separate or settle. To serve: Put 1 tablespoonful of batter into

Tom and

Jerry mug.

1 jigger rum and brandy mixed. Fill up with boiling water or milk; grate on top, stir with spoon and serve.

nutmeg

Twentieth Century
Juice of Yo a lime. Juice of a lemon.

1 barspoon sugar. 1 jigger bourbon. 1 dash Jamaica rum.

Shake well and strain into highball

with ginger ale or
1 pint
seltzer.

glass.

Fill

Velvet

champagne.

1 pint stout.

Vichy

Do not mix
black.

in white or red wines, as it turns

It blends well with Scotch

and

Irish whiskey.

White Cap
Benedictine with cream on top.

White Horse
1

lump of

ice.

Juice of orange. 2 dashes Angostura bitters. 1 jigger Scotch whiskey. 1 pint imported ginger ale.

Use Collins

glass.

White Plush

% %

jigger rye. jigger maraschino.

1 small bottle milk.

Shake, strain into thin glass and serve.

DRINKS
Widow's Dream
jigger benedictine. 1 egg1 jigger cream. Shake, strain and serve.

81

Widow's Kiss
jigg er parfait amour. jigger yellow chartreuse. jigg er benedictine. Beaten white of egg on top.

% % %

Widow's Kiss No.

1 yolk of egg.
1 barspoonful sugar. 1 jigger rye whiskey.

"Shake well, then

seltzer

lill

highball glass

/2

full

with

and

float

above mixture on

top.

Whiskey Float
Fill

of fizz water; pour 1 jigger bourbon or rye whiskey slowly on top of fizz water and serve.
glass
y<L

full

Whiskey Fix
barspoonful sugar. Juice of x/2 lemon. 1 jigger whiskey.
1

Shake and strain into goblet and dress with

fruit in season.

PUNCHES
American Beauty Punch. barspoonful creme de menthe in goblet with fine ice. Mix juice of orange. barspoonful sugar. jigger brandy.
1
filled

% %

V2 jigger French vermouth in mixing glass. Shake; strain into goblet. Dress with fruit and mint. Top off with 1 barspoonful of port wine.

Astor Punch
jigger white creme de menthe. Fine ice in goblet. V<i jigg er sloe gin on top. Dress with fruit in season.

82
Bill
1 1

DRINKS
Meyer Punch
dash lemon juice.

lump of loaf sugar. 2 slices pineapple. 2 slices orange.

1 slice lemon.

Use large glass, with up with imported

lumps of clear ice. Fill champagne. Stir well. Dress with cherries and serve.
5

Bishop Punch (Pitcher)

V2 lemon juice. 1 jigger syrup.
1 jigger

Jamaica rum.

1 pint claret (for party of 2 or 3). Dress with fruit and mint.

Brandy Milk Punch

1

jigger brandy.

1 1

dash Jamaica rum. barspoonful sugar. Milk. Shake, strain and nut
top.

little

nutmeg on

Brandy Punch
USE GOBLET
Crushed
ice.

1 jigger brandy. 1 dash sugar. 2 dashes raspberry syrup. 1 dash maraschino. Dress with mint. Stir well.

Seltzer.

Bordelaise Juice of V2 a lemon. 2 dashes raspberry syrup.

Punch

1 barspoon sugar. ljigger kirschwasser in goblet with fine ice. 2 slices lime.

2 slices lemon. Stir well and squirt

little seltzer

on top.

Boston Milk Punch V2 jigger bourbon whiskey. V2 jigger St. Croix rum.
1 small

barspoonful sugar.

V2 bottle milk.

Shake;

strain.

Bourbon Whiskey Punch Rye Whiskey Punch

Juice of

a lemon.
desired.
fine ice.

1 small barspoonful sugar. 1 jigger bourbon or rye, as

Shake, strain into goblet with Dress with fruit and serve.

DRINKS
Brunswick Punch Milk Shake mac'.e without sugar. Use raspberry syrup instead and
Bull Moose

83

pony Curasao.

Punch

% Vs %
3

jigger rye whiskey. jigger bourbon whiskey. jigger dry gin.

1 dash Angostura bitters. 1 dash orange bitters.

dashes syrup. Shake, strain into goblet. Fill with crushed ice and dress with fruit.

Cardinal Punch Cover the bottom of a punch bowl with loaf sugar in 2 quarts sparkling water, 2 quarts claret, 1 pint cognac, 1 pint rum.
1

pint sparkling moselle.

1 jigger

vermouth.

3 oranges, sliced. 1 lemon, sliced. Y^ pineapple sliced. 1 large piece of ice.

Serve in punch glasses.

Champagne Punch 1 GALLON PUNCH BOWL

Juice of- 4 lemons.
1 pony maraschino (Holland). 3 ponies cognac. 1 pony brown Curasao.
1 dash yellow chartreuse. 2 quarts imported champagne. 2 quarts Apollinaris, or any other customer desires. Sugar to taste. Fruit.

brand the

Champagne Punch No. 2 1 GALLON PUNCH BOWL

2 quarts imported champagne. 1 quart Rhine wine.
1

quart Apollinaris.

quart lemon juice. 2 jiggers Curasao. 1 jigger applejack. 1 jigger brandy. Sugar to taste. Dress

with

fruit.

Claret

Punch

Goblet fine

ice.

1 jigger claret.

4 dashes lemon juice. 2 dashes Curasao. 2 dashes syrup. Dress with fruits.

84

DRINKS
Claret
1

Punch

GALLON

Juice of 2 ponies 4 ponies 2 dashes 2 quarts 2 quarts

6 lemons. Curasao.

brandy.
benedictine. of claret.
of Apollinaris. Punch bowl.
Fruits.

Sugar

to taste.

Combination Punch
Juice of V2 lemon. Juice of lime. Juice of x orange. /2 1 jigger rye or bourbon whiskey. Shake, strain into goblet filled with crushed ice and dress with fruit.

Cream Punch
barspoonful of granulated sugar j^ger brandy. V2 jigger maraschino. 1 small bottle cream. 1 dash Curasao. Shake, strain into punch glass.
1

Creole Punch
1 jigger

French

claret.

jigger brandy.

2 dashes Hungarian apricot brandy. 2 dashes Jamaica rum. 1 barspoonful syrup. Crushed ice into goblet. Dress with fruit. When served hot, add spices and lemon peel serve in silver pitcher.

and

Curasao Punch

% of 1 lemon juice. Sugar to taste. % jigger Curasao. % jigger brandy.

Shake, strain into goblet of
fruit.
fine ice.

Dress wit

Elmwood Punch
4 pints grape juice. 1 pint claret. 1 pint imported champagne. 2 spoons grated pineapple. Sugar to taste. Dress with fruit in season.

No mixed

drink

is

perfect unless ingredients used

are perfect.

Drinks
Empress Punch
2 crushed lumps sugar. 3 dashes Angostura bitters. 4 or 5 lumps of ice.
1 split

85

champagne.

Dress with fruit and put little mint on top. 2 thin slices of limes and serve.

Add

Fish House Punch

ONE ONLY
Juice of V2 a lemon. jigger rum. jigger brandy. 1 dash peach brandy. barspoonful sugar. Shake, strain into water goblet ice. Dress with fruit.

% % %

filled

with

fine

Fish House Punch In the original recipe for the Fish House Punch, cider was used in place of champagne, and no water used.) Juice of 4 dozen lemons. 1Y2 pounds granulated sugar.
(Note:
pint Curasao. pint Jamaica rum. pint benedictine. quart peach brandy. 4 quarts bourbon. Put above ingredients in a jug (not sealed) for about 10 days. Shake occasionally. Strain through cheesecloth and serve in punch bowl. Add 1 quart champagne. 1 quart of sparkling water to about 3 quarts of the punch.
1 1 1 1

Goodman Punch

barspoon granulated sugar. Shake, strain into goblet. Dress with fruit.

% %

lime juice. Vk jigger sherry. jigger rye whiskey.

y<2

Harding Punch 2 GALLONS

1 quart St. Croix 1 quart brandy. 1 quart imported

rum.

champagne.

quart arrack. 1 quart peach brandy. 3 pounds granulated sugar. pound green tea, steeped. 2 quarts ice water.

86

DBINKS
Herald Punch

2 jiggers orange juice. 1 jigger rye whiskey. Goblet; fine ice; dress with fruit, rum on top.

and dash

of

Holland Gin Punch

Juice of a lime. 1 small barspoonful sugar. 1 jigger Holland gin. Goblet, with fine ice. Shake and strain.

Dress

with

fruit.

Tom Gin Punch

Sloe Gin

Punch Dry Gin Punch

Same

as Holland Gin Punch, except use gin as

named.

Hot Claret Juice of a lemon. 1 barspoonful of sugar.

Punch

to taste. 1 jigger claret. Lemon peel. Boil this and strain into glass

Cinnamon

cup and serve.

Irish

Juice of

Whiskey Punch

a lemon.

1 barspoonful sugar. 1 jigger Irish whiskey.

Shake and strain into goblet with

with fruit in season.

fine ice.

Dress

lime juice. 1 barspoonful sugar. 1 jigger St. Croix rum. Shake, strain into goblet with fine ice. Dress with fruit and put 1 dash claret on top.

Knickerbocker Punch

Lord Baltimore Punch

Juice of 2 limes. 1 barspoonful sugar. 1 jigger Scotch whiskey. 2 dashes benedictine. Shake, strain into goblet.

Dress with

fruit.

Juice of

Merry Widow Punch

a lemon.

V2 barspoon sugar. 1 jigger sloe gin. 1 dash vanilla. Shake, strain into goblet with fine ice 1 barspoonful cream on top.

and

float

DBINKS
Milk Punch
1

87

barspoonful sugar. jigger bourbon. jigg er French brandy. 1 dash rum. Shake Fill mixing glass with fresh, rich milk. well. Strain in lemonade glass and serve little nutmeg on top.

% %

Millionaire Punch Juice of 1 lemon. 1 dash of lime juice. 1 barspoonful sugar. 1 jigger of very best whiskey. 2 dashes of grenadine syrup. Shake well. Strain into goblet
1

and decorate

with fruit. dash creme de menthe on top,

Monticello Punch

1 pint imported 1 jigger brandy.

champagne.

% lemon juice Sugar to- taste.

Dress with fruits in season.

Peach Brandy Punch

Juice of a lemon. 1 barspoonful sugar. 1 jigger peach brandy. Shake, strain into goblet

filled

with

fine

ice.

Dress with fruit.

Pony Punch
Juice of 6 lemons. Juice of a pineapple. 1 quart bourbon whiskey. 1 quart green tea. Y2 pint Jamaica rum. pint maraschino, French. Mix well together and serve Dress with fruit.

in

punch

glass.

Regent Punch
1 lemon, sliced. 1 orange, sliced. 1 can pineapple

and

juice.

% %

pint St. Croix rum. pint rye whiskey. 18 lumps of sugar.

Mix

punch bowl and let stand 2 hours in add quickly 1 pint of tea and mix slowly with above. When ready to serve set on table and add 1 quart of champagne.
in

cold place; then

88

DKINKS
Rhine Wine Punch 1 GALLON

Juice of 8 lemons. 2 ponies of brandy. 2 ponies of Curasao. 1 pony of benedictine. 2 quarts Ehine wine. 2 quarts sparkling water.

Sugar to

taste.

Roman Punch

% a lemon. % pony water. 1 barspoonful granulated % jigger rum. Vk jigger brown Curasao. % jigger brandy.
Juice of

sugar.

Shake

well, strain into goblet.

little

Dress with fruit in season and add wine on top.

port

Roosevelt Punch
a lemon. 1 barspoonful sugar. 1 jigger apple brandy. pony water. Shake; strain into goblet.

Moddle

Dress with fruit and

little

brandy on

top.

Rum Punch
Juice of y<2 a lemon or lime. 1 barspoonful sugar. 1 jigger rum. 1 dash brandy. Shake, strain into goblet and dress with fruit.

Salome Punch
1 barspoonful sugar. 1 egg. 1 pony Curasao. 1 pint milk. Shake and strain into goblets.

Serve.

Sauternes Punch
1

GALLON

Juice of 4 to 6 lemons. 2 jiggers brandy. 1 jigger apple brandy. 1 jigger pineapple juice. 2 dashes yellow chartreuse. 2 quarts sauternes, 2 quarts Apollinaris.

Sugar

to taste.

Dress with

fruit.

DKINKS
Schley Punch
Juice and rind of 1 lime. 1 barspoonful of sugar. jigger St. Croix rum. jigger bourbon or rye whiskey. Shake, strain into goblet with fine ice. Dress with fruit and put little mint on top.

% %

Scotch Whiskey Punch Juice of V2 a lemon. 1 barspoonful of sugar. 1 jigger Scotch whiskey. Shake and strain into goblet. Dress with fruit.
Plain
float.

Sheridan Punch jigger rye whiskey, lemonade, with

Sherry Chicken Punch

1 barspoonful sugar. 1 jigger sherry.
1 egg3 jiggers of milk. 1 dash of brandy. Shake, strain into thin glass

and

serve.

Soother Punch Juice of a lemon. 1 barspoonful sugar. jigger brandy. jigger Jamaica rum.

jigger applejack. jigger Curasao. Shake, strain into goblet with fine ice.

% % % %

Dress

with

fruit.

Special
1 jigger orange juice. 1 jigger lemon juice. 1 jigger dry gin.
Y2 jigger plain syrup.

Punch

Shake and strain into goblet with only that and serve.

ice in

Steinway Punch
Juice of 1 lemon. 1 barspoonful sugar. jigger rye whiskey. jigger Curasao. Shake and strain into punch glass.

% %

Fill

with

seltzer.

No mixed

drink

is

perfect unless ingredients used

are perfect.

90

DRINKS
Waldorf Punch

Juice of a lemon. 1 barspoonful sugar. 1 jigger rye whiskey. y2 pony water. Shake, strain into goblet with crushed ice. Dress with fruit and float little claret on top.

Whiskey Punch (Old Fashion)

1
1

QUART

quart bourbon whiskey.

3 jiggers of lemon juice. 2 jiggers of Curasao.

pint plain water or sparkling.

1 jigger plain syrup. 1 long cube ice. 3 or 4 slices of cucumber rind.

Decorate with fruit and mint.

PtJNCHESNon-Alcoholic
1 jigger

Arctic Punch raspberry syrup.

Juice of 2 limes. 2 pints imported ginger ale. 1 pint cold English tea in pitcher. Dress with fruit and mint.

Blackstone Nectar
Juice of 1 small orange. Juice of 1 small lemon. Raspberry syrup to taste. Shake; strain into goblet with crushed ice. Fill glass with seltzer, dress with fruit and 3 or 4 sprigs of mint on top.

Conclave Punch
Juice of 1 orange. 1 jigger raspberry syrup. 1 barspoonful sugar. 3 jiggers fresh milk. Shake, strain into thin glass and serve.

Cuban Milk Punch

jigger vanilla. 1 egg1 barspoonful sugar. 3 jiggers fresh milk. Shake, strain and serve in thin glass.
1

DRINKS
Ginger Ale Punch
Juice of orange. Juice of y% lemon.

91

Grenadine syrup to taste. Shake, strain into goblet filled with crushed ice. Add 1 split of ginger ale. Dress with fruit and serve 2 or 3 sprigs of mint on top.

Mint Punch
1 bunch fresh mint moddled in long, thin glass. 1 cube of ice. 1 pint imported ginger ale.

Waldorf Punch
Juice of 1 orange. Juice of 1 lemon. 1 fresh egg.

Shake, strain.

Till glass

with

seltzer.

Milk Shake

barspoonful sugar.

1 pint fresh milk. 1 dash raspberry syrup.

Shake

well.

BZOKEYS
Gin Rickey
Juice of a lime. 1 lump of cut ice. Then allow the customer to help himself to gin and fill glass with seltzer. Stir with spoon.
Irish Whiskey Rickey Bourbon or Rye Rickey Scotch Rickey Rum Rickey Brandy Rickey Apricot Brandy Rickey Make these same as Gin Rickey, except use whiskey or brandy or rum instead of gin.

Gin Buck

Same

as Gin Rickey, except use ginger ale instead of seltzer.

92

DBINKS
SOURS
Amer Picon Sour

Juice of a lemon. Juice of a lime. 1 small barspoonful of sugar. !/4 jigger grenadine syrup. jigger Amer Picon. Shake well and strain into sour glass; then put in 1 slice of orange, 1 slice of pineapple and

% %

1 cherry.

Brandy Sour
Juice of V2 a lemon. 1 barspoonful of granulated sugar. 1 jigger cognac. Shake and strain. Dress with fruit.

Brunswick Sour
Juice of 1 small lemon. 1 barspoonful of granulated sugar. 1 jigger rye whiskey. Shake well and strain and float claret on top.

Same

fruit as

Amer Picon

Sour.

Canadian Whiskey Sour

Juice of a lemon. Juice of a lime. 1 barspoonful sugar. 1 jigger Canadian whiskey. 1 dash of grenadine. Shake well. Dress with fruit.

% %

Champagne Sour
fresh lemon. Juice of 1 lump of sugar, dissolved.
Fill with Stir well.

champagne. Dress with fruit in season.

Double Standard Sour

Juice of 1 lime. l /2 barspoonful sugar. jigger rye whiskey. jigger dry gin. 2 dashes raspberry syrup. Shake, strain.

% %

1 squirt seltzer on top.

Egg Sour
barspoonful of sugar. Juice of V2 a lemon.
1

Yolk of
1

1 egg.

dash ainsette. 1 jigger brandy.

Shake

well.

DRINKS
Gin Sour

93

Juice of 1 small lemon. 1 barspoonful granulated sugar. 1 5igg er dry gin, or Tom, Holland, sloe gin, or whatever brand the customer desires. Shake and strain into sour glass. Dress with
fruit.

Grenadine Sour
Juice of 1 small lemon. Vs jigg er grenadine syrup. 1 jigg er bourbon whiskey. Shake well; strain into sour glass.
fruit.

Dress with

Grenadine Gin Sour.

Juice of V2 a lemon. jigger grenadine. 1 jigger dry gin.

Shake well; strain into sour glass and dress with

fruit,

Hancock Sour
Juice of 1 lime. 1 barspoonful sugar. 1 jigger bourbon whiskey. 1 dash of rum. Shake and strain. Dress with fruit.
1

squirt seltzer on top.

Irish

Wniskey Sour

Same

as Whiskey Sour, except use Irish whiskey in place of rye or bourbon.

Jamaica

Bum

Sour

Juice of 1 lemon. 1 barspoonful of sugar. 1 jigg er Jamaica rum. 1 dash Curasao. Shake, strain. Dress with fruit.

Jersey Sour
Juice of 1 lemon. 1 barspoonful of sugar, 1 jigger applejack. Shake, strain. Squeeze lemon peel on top. Dress

with

fruit.

Millionaire Sour

Juice of 1 lime.
1

dash lemon juice. Vs jigg er of grenadine.

jigg er of rye whiskey. dashes of Curasao.
well.

3 or 4

Shake

Dress with fruit.

94

DRINKS
Roosevelt Sour

lemon

1 dash

juice. lime juice.

1 jigger applejack. 1 barspoonful of sugar. Shake well. Dress with fruit in season.

Bum
lemon
juice.

Sour

1 barspoonful of sugar. 1 jigger of rum (whichever is preferred

by your

customer).

Shake well; strain into sour

fruit.

glass.

Dress with

Saratoga Sour
a lemon. Barspoonful of sugar. 1 jigger rye whiskey.

Juice of

Shake and

well. Dress float claret.

with

fruit.

Squirt seltzer,

Scotch Sour

Same

as Rum Sour, except use Scotch whiskey in place of rum.

Silver Sour Juice of 1 lemon. 1 barspoonful of sugar. ^4 jigger Jamaica rum. jigger brandy. jigger Curasao. */4 jigger applejack. Shake well, strain into sour glass.

% %

Dress with

fruit.

Southern Sour
Juice of a lemon. 1 barspoonful of sugar. 1 jigger St. Croix rum. Shake and strain. Dress with fruit and float
claret.

Stone Sour
1 jigger

Plymouth

gin.

Juice of 1 lemon. Sweeten with plain syrup.

Frappe well; strain into goblet

cracked
ice.

filled

with

fine

Serve.

Whiskey Sour
Juice of a lemon. 1 barspoonful of granulated sugar.

bourbon or rye. Shake and strain into sour

1 jigger
fruit.

glass.

Dress with

DRINKS
Touraine Sour

95

Whiskey

Sour, with dash of benedictine.

Float claret.

SLINGS
Brandy Sling
1

1 jigger 1

crushed lump of sugar in old fashion glass. brandy.

ice.

lump of

Gin Sling
1

crushed lump of sugar in old fashion glass.

1 jigger gin. 1 lemon peel. 1 lump ice. Stir.

Irish Sling

In old fashion glass. Crush 1 lump sugar. Add 1 jigger Irish whiskey. 2 small lumps of ice.

Rum Sling crushed lump of sugar in old fashion glass. 1 jigger Jamaica rum.
1

lump of

ice.

1
1
1

Scotch Sling crushed lump of sugar in old fashion glass.

Scotch.

1 jigger

orange peel.

lump of sugar.

Whiskey
In old fashion glass. Crush 1 lump of sugar. Add 1 jigger bourbon.

SMASH
Brandy Smash
In old fashion glass. Crush lump of sugar with 3 sprigs of mint. 1 jigger brandy. 1 lump of ice. Stir and serve.

Same

as

Gin Smash Brandy Smash, except

substitute gin

for brandy.

Crush some mint and fashion glass. 1 jigger whiskey.

1

Mint Smash % lump sugar

in

old

lump

ice.

Stir

and serve.

Whiskey Smash
Same
as

Mint Smash.

96

DRINKS TODDIES

Crush

Apple Toddy lump of sugar with little water

in

an

old fashion glass. 1 lump of ice. 1 jigger applejack.

1

lemon

peel.

Stir.

Brandy Toddy

Same
Use

as Apple Toddy. brandy instead of applejack.

Gin Toddy

Same
Use

as Brandy Toddy. gin instead of brandy.

lump of sugar with a Crush an old fashion glass. 1 jigger bourbon.

1

Kentucky Toddy
little

water

in

lump

ice.

Stir.

Mint Toddy
Crush Y2 lump of sugar and 3 sprigs of mint
old fashion glass. 1 jigger bourbon. Stir. 1 lump of ice.
in

Crush

Peach Toddy lump of sugar in old fashion

brandy.

glass.

1 jigger peach 1 lump ice. 1 lemon peel.

Pendennis Toddy Crush y*2 lump of sugar with a an old fashion glass. 1 jigger bourbon.
1

little

water

in

lump of
as

ice.

Rum Toddy
Same
Peach Toddy, except use 1 jigger Jamaica rum instead of p ach brandy.
Scotch.

Toddy

Same

Toddy, except use Scotch whiskey instead of rum.

as

Rum

Southern Toddy

lump of sugar crushed

in old fashion glass.

1 jigger bourbon. 1 lemon peel. Stir.

Whiskey Toddy
Crush

y2 lump
peel.

of sugar with a

little

water

in

old fashion glass. 1 jigger bourbon.

1

lemon

Stir.

INDEX
ABSINTHE
17 67 61 f rappe 48 Adalor cup 17 Adonis cocktail 17 Alaska cocktail.. 25 Albern cocktail 67 Ale Sangaree 17 Alexander cocktail American beauty punch 81 63 grog grog, hot 63 62 Amer. Picon highball pouffle 67 pouffle fizz 55 92 sour Ammonia and Seltzer.. 67 17 Anderson cocktail 67 Angel blush 67 dream 67 kiss 67 tip 55 Angostura fizz 67 ginger ale 65 lemonade 67 phosphate 68 soda 61 Anisette f rappe 17 Antilles cocktail Apollinaris lemonade.. 65 67 Appetizer Applejack cocktail .... 17 64 toddy, hot 96 Apple toddy Apricot brandy rickey. 91 90 Arctic punch 17 Ardsley cocktail 45 cooler 17 Armour cocktail 61 Assorted frappea 81 Astor punch 17 Astoria cocktail 18 Auto cocktail 45 Automobile cooler 18 Aviation cocktail 18 Bacardi cocktail 68 Bachelor dream 18 Ballantine cocktail 68 Baltimore bracer 18 Bamboo cocktail 18 Baraccas cocktail Barry cocktail 18 Bayard fizz 55 Beadlestone cocktail. 18 Beals cocktail 18 Beauty cocktail 18 Beauty spot cocktail ... 19 Beer shandy 68 Benedictine frappe 61 Bermuda high ball 62

BIRD
Bird cocktail Bird of Paradise
fizz

Absinthe cocktail
drip

19 68
55

Bishop Bishop cocktail punch Bishop's cup Bishop Potter cocktail.

68
19 82 48
19

Bismark

fizz

Bissell sweeper Black Hawk cocktail..

55 68
19

Black Jack Blackstone cocktail

special

68

&
19 45 90 20 63 19 20 20 82 45 82 63 44 62 91 82 68 70 72 74 79 68 68

Blackstone cooler nectar Black thorne cocktail. Blue blazer Bobbie Burns cocktail Boles cocktail

Booby cocktail
Bordelaise punch

Boston cooler milk punch Boules cafe Bourbon Collins high ball
rickey

whiskey punch
Bracer, Baltimore de luxe

Hungarian Morning
tip-top

Beverages, when serve Bijou cocktail

to
.

Bill Meyer punch -Billy Taylor cooler. ...

12 18 82 45

Bradley Martin Brain duster with Brandy, burnt 63 peach Brandy champrelle. ... 69 cocktail 20 Collins 44 crusta 69 53 daisy eggnog 54 fizz 55 fix 69 flip 60 float 69 high ball 62 julep 64 punch 82 rickey 91 sangaree 69 scaffa 69 sling 95 smash 95 sour 92 toddy 96 20 Brant cocktail 20 Bridal cocktail 20 Brighton cocktail 20 Bronx cocktail 20 dry cocktail Terrace* cocktail .... 21 20 Brooklyn cocktail

Brown

BROWN
cocktail

COCKTAIL
21 83 92 21 21 91 45 83 45 48
6

Brunswick punch
sour

Albern Alaska Alexander

Brut cocktail
cocktail (French) Buck, gin Bull dog cooler
. .

Anderson
Antilles

25 17 17 17 17
17

applejack Ardsley

Bull moose punch Bull pup cooler Bull's eye cup

Armour
Astoria auto aviation

17 17
17 18 18 18 18 18 18

Burgundies Burgundy cup with Burnt brandy peach Busch cocktail Busse flip Byrrh cocktail Cabinet cocktail Cafe au kirsch cocktail. Cafe Boules Cafe de Paree cocktail.
Calisaya cocktail

48
63 21 60 21 21 21 63 21 21 21 22 56 55 92 83 62 22 22
3

Bacardi
Ballantine

bamboo
Baraccas Barry
Beadlestone Beals beauty beauty spot bijou
bird
.

Calumet club cocktail.

. .

Cameo Kirby

cocktail.

Canadian fizz whiskey fizz whiskey sour Cardinal punch Cascade high ball
Cat'cocktail C. A. W. cocktail

Bishop Bishop Potter Black Hawk

Blackstone, blackthorne

18 IS 18 18 19 18 19 19 19
Sp'l.
.

&

19 19

20
19 20 20 20 20 20 20 20 20 20 21 20 21 21 21 21 21 22 21 21 21 21 21 22 22 22 22 22 22 22 22 22 22 23 23 23 23 23 23 23 23 23 23 23

Bobbie Burns Boles booby brandy

Champagne Champagne
cup punch

Brant
bridal

22 49 83 sour 92 Chantecler cocktail. ... 22 Chartreuse frappe 61 Chauncey cocktail 22 Chicago fizz 55 Chocolate cocktail 22 cream puff 69 daisy 53 flip 60 Chrisp cocktail 22 Cider cocktail 22 cup 49 cup, without liquor. 50 Cincinnati cocktail 22 Clare cocktail 22 Claret cobbler 16 cup 50 fizz 56 lemonade 65 mull 64 punch 83-84 punch, hot 86 punch, hot 63
cocktail ...
.

Brighton

Bronx Bronx Bronx dry Bronx Terrace

Brooklyn

Brown
brut brut

(French)

Busch
byrrh
C. A.

Cabinet
cafe au kirsch

Cafe de Paree calisaya

Calumet Club Cameo Kirby

cat

champagne
chantecler

Chauncey
chocolate chrisp
cider

Clarets Clifton cocktail Cliquot Clove cocktail

6 23 69 23 Clover leaf cocktail. ... 23 Club soda lemonade... 66 16 Cobbler, claret 16 port wine 16 rhine wine 16 sherry 16 whiskey 17 Cocktail, absinthe Adonis 17
:
.

Cincinnati Clare Clifton clove clover leaf

C. O. coffee

D
.

.%

Colonial

Columbus Coney
Congress
consolidated Cornell

COCKTAIL
24 24 24 Cristie 24 24 Cuban 24 Cushman 24 Diaguiri 24 Delmonico 24 dimention 24 Dorr 24 down 25 dream 25 dry Martini. 25 Dubonnet 25 Duchess 25 Duke 25 duplex 25 Dutch Charlie's emerald 25 25 Emerson 25 Evans 26 Ewing 25 express 26 Fairbank's fancy brandy. ..... 26 26 fancy gin 26 fancy whiskey 26 farmer's favorite 26 27 feather Flushing 26 four dollar 26 fourth degree ..;... 27 Fourth Regiment. 26 Fox shot 27 Frank Hill 26 French' Canadian. 27 futurity 27 Gibson 27 gin 27 golf 27 good fellow 27 good times 27 Graham 27 grit 27 Guggenheim 28 Hall 28 Hart 28 Harvard 28 Harvester 28 Hearst 28 Highland 28 High stepper 28 Hillard 28 Holstein 28 homestead 28 Honolulu 29 Howard 28 Hudson 29 hunter 29 improved Martini. 29 infuriator 29 Iris 29 Irving 29 Isabelle 29 Italian , 29 Jack rose 29 Jack Zeller 29 Japanese 29 Jenks 30 Jersey 30
coronation Creole Crescent
.

COCKTAIL
Jersey Lily

Jim Lee Jockey club

John
Judge Junkins Kentucky Colonel. Leonora Lewis
. ,
.

Liberal

Loewi Lof tus Lone tree Love

Lusitania Mallory

Manhattan Manhattan, Jr
Marconi Marguerite Marqueray Marquette
Martini

Mauser McCutcheon

McHenry McLane Merry widow

Metropolitan Metropolitan (southern)
Miller millionaire

30 30 30 30 30 30 30 30 30 30 31 30 31 31 31 31 31 31 31 31 31 31 31 32 32 32 35 32 32

32 23 32 Milo 32 32 Montana morning 33 Nana 33 Narragansett ..... 33 Netherland 33 33 Newman Nicholas 33 North Pole 33 33 Nutting Ojen 33 Ojen (New Orleans) 33 old fashion 34 old fash'n star. ... 39 Olivette 34 opal 34 opera 34 orange blossom 34 Oyster Bay 34 Palmer 34 Palmetto 34 Pan-American 34 Paradise 34 Parisian 34 parson 35 Pat's 36 peacock 35 Peblo 35 pheasant 35 Phila. special 35 Pick-me-up 35 Picon 35 pine tree 35 ping pong 35 Pink lady 35 Plaza 35 Poet's dream 35 polo 36

COCKTAIL
Polo farm Porter

COCKTAIL
Yale
.

36 36 prairie 36 prince 36 36 Prince Henry 36 Princeton 36 Racquet club 36 Reis 36 Richmond 37 Riding club 37 Robert Burns 37 Robin 36 Rob Roy 37 Rose 37 Rossington 37 royal ruby 37 royal smile 37 ruby 37 Sabath 39 Francis St. 39 St. John 39 St. Peter 37 Salome 38 Sandy McKay 38 Saratoga 38 Scheuer 38 Sherman 38 sherry 38 silver 38 Slome 38 Smith 38 society 38 soda 39 soul kiss No. 3 39 South Africa Spanish absinthe ... 33 Spaulding 39 39 Sphinx 39 star 39 Story 39 strawberry 40 sunshine 40 swan 40 tango 40 taxi Tip top 40 40 treasury Trilby 40 Trowbridge 40 Tulane 41 40 turf. No. 1 41 turf, No. 2 Tussetto 41 41 Tuxedo Two-spot 41 41 U. C 41 Union League 41 Van Wyck Van Zandt 41 Vienna 41 Virgin 42 Waldorf 42 Waldorf Queens. 42 Waldorf special. ... 42 waxen 42 42 West India 42 whiskey 42 white elephant 42 white lion 42 white rat 43 wonder
. .

..,

Yankee prince York

Zabriskie

Zaza Zazarac
C. O. D. cocktail Coffee cocktail
flip

Collins,

brandy bourbon
Irish

rye

rum

Tom

Scotch

Colonial cocktail

Columbus cocktail Columbia skin Combination punch Conclave punch Coney cocktail

43 43 43 43 43 43 23 23 60 44 44 44 44 44 44 44 23 23
63-70

84 90 23 23 Congress cocktail Consolidated cocktail.. 23 45 Cooler, Ardsley 45 automobile 45 Billy Taylor 45 Blackstone 45 Boston 45 bull dog 45 bull pup 45 Country club 46 Dunham 45 Durkee 46 Floradora Floradora (Impe46 rial) 46 ginger ale 46 grape juice 46 Hawaii 46 Hilly Croft 46 Irish whiskey 46 Khatura 47 mint moraine 47 Narragansett ..... 47 47 orange blossom 47 Remsen 47 Robert B. Lee 47 Sabath 47 sarsaparilla 47 Scotch 48 Sea side white 48 23 Cornell cocktail Coronation cocktail .... 24 Country club cooler. ... 45 60 Cream flip 70 Cream puff 69 puff, chocolate 84 Cream punch Creme de menthe
'.

frappe
Creole cocktail

Lady punch
punch, hot Crescent cocktail
Christie
cocktail

Crystal slipper

Cuban

cocktail

61 24 70 84 63 24 24 70 24

CUBAN
milk punch Cup, Adalor Bishop's bull's eye

EMPRESS
Empress punch Evans cocktail
cocktail Express cocktail Fairbank's cocktail Fancy brandy cocktail. gin cocktail whiskey cocktail .... Farmer's cocktail Favorite cocktail Feather cocktail

90 48 48 48 48 Burgundy 49 champagne 49 cider cider, without liquor 50 claret 50 ginger ale, with liquor 51 ginger ale, without liquor 51 grape juice, without liquor 50 grape juice, with
.

Ewing

Fish house punch

Fizz, Amer Picon, pouffle

85 25 26 25 26 26 26 26 26 26 27 85

liquor

Lord Latounne Moselle wine Rhine wine

sauternes sauternes (Southern)

50 51 51 52 52 52 53 53 61 84 24 24 53 53 56 53 53 53 54 54 54 54 24 70 56 70 24 70 24
.

Turk's neck
velvet

Curacao frappe punch

Cushman

cocktail

Daiguiri cocktail Daisy, brandy chocolate

fizz

gin

ginger

Highland June

rum
star

whiskey Delmonico cocktail

De luxe bracer Diamond fizz

Diarrhea mixture Dimention cocktail Dog days

Dorr cocktail Double standard sour.

Down

92
24 70 25 56 25 25 25 25

cocktail

Dream Dream

cocktail Dry gin fizz Dry Martini cocktail Dubonnet cocktail Duchess cocktail Duke cocktail Dunham cooler Duplex cocktail Durkee cooler Dutch Charlie's cocktail
.

46
25 45 25 70 61 66 54 54 54 71 92 56 84 25 25

Dutch Mike

Egg flip Egg lemonade

Eggnog, brandy Eggnog, whiskey Eggnog, rum Egg phosphate Egg sour Elsie Ferguson fizz

55 55 55 bird of Paradise. ... 55 Bismarck 55 brandy 55 Canadian 56 Canadian whiskey. 55 Chicago 55 claret 56 daisy 56 diamond 56 Elsie Ferguson 56 Galvez 56 gin 56 golden erin 57 Grenadine gin 57 Holland gin 57 Irish whiskey 57 Jap 57 King Cole 57 Lalla Rookh 57 merry widow 58 morning glory 58 New Orleans 58 Remus 58 royal gin 58 Ruebli 58 Scotch whiskey 59 silver 59 eHver bowl 59 sloe gin 56 snowball 59 strawberry 59 sunshine 59 Tom gin 56 violet 59 Waldorf 59 whiskey 60 whiskey grenadine. 60 Flip brandy 60 Busse 60 chocolate 60 coffee 60 cream 60 61 em Sin 61 port wine 61 reviver 61 rum 61 sherry 61 Float, tip 79 Floater 71 Floradora cooler 46

Angostura Bayard

Elmwood punch
Emerald cocktail Emerson cocktail

cooler (Imperial) ...

Flushing cocktail

46 26

Four-dollar cocktail 26 Fourth degree cocktail. 27

FOURTH
Fourth Regiment cock26 27 Fox shot cocktail 26 Frank Hill cocktail 61 Frappe, absinthe anisette 61 61 assorted 61 Benedictine 61 chartreuse creme de menthe ... 61 curacao 61 Frazie 71 French Canadian cocktail 27 71 French flag .. Fruit lemonade ....... 66 Futurity cocktail 27 Gaff, shandy 77 Galvez fizz 56 Garden of Eden 71 Gibson cocktail 27 Gin buck 91 cocktail 27 daisy 53 Gin fizz 56 fizz, dry 56 fizz, golden 57 fizz, grenadine 57 fizz, holland 57 fizz, royal 58 Gin flip 61 high ball 62 julep 64 rickey 91 sling 95 smash 95 sour 93 sour, grenadine .... 93 toddy 96 Ginger ale, angostura. 67 cooler 46 cup with liquor. ... 51 cup, without liquor. 51
tail
.
. . .
, .

Happy thought
Harding punch. Hart cocktail Harvard cocktail
Harvester
cocktail

HAPPY

Hawaii cooler Headache drinks

Hearst cocktail Herald punch

High

ball Amer Picon Bermuda

Bourbon brandy
cascade gin Irish rose

72 85 28 28 72 28 46 72 28 86 62 62 62
62

punch Ginger daisy Glassware Golden dream Golden gin fizz Golden slipper
Golf cocktail
-Golfer

91

53
13-14 71

62 62 62 62 Pall Mall 62 Pompier 62 Queens 62 rye 62 Scotch 28 Highland cocktail 53 daisy 28 High stepper cocktail. 28 cocktail Hillard 46 Hilly Croft cooler 57 Holland gin fizz 86 gin punch 28 Holstein cocktail Homestead" cocktail. ... 28 77 Honey and rum 29 Honolulu cocktail 72 Hook and eye 72 Horse's neck Hot American grog .... 63 64 applejack toddy 63 claret punch 86 claret punch 63 Creole punch 64-66 lemonade 64 milk punch 64 spiced rum 28 Howard cocktail How to handle & serve wines 3
.
.

How

Good fellow cocktail. Good times cocktail... Goodman punch

. .

Graham

cocktail

Grape juice cooler

cup, with liquor. ... without liquor Grape juice julep

Green tie Grenadine fizz, whiskey Grenadine gin fizz. ...

.

gin sour Grenadine sour Grit cocktail Grog, American..

hot American

Guggenheim

cocktail.

Hall cccktail Halsted street L Hancock sour

57 71 27 71 27 27 85 27 46 50 50 65 71 60 57 93 93 27 63 63 28 28 71 93

to obtain best results

Hudson cocktail Hungarian bracer Hunter cocktail

Improved Martini cocktail

29 72 29 29 29 29 44 72 62 95 46 57 86 91 93 29 29 29 29 29 93 29

cocktail. ... Iris cocktail Irish Collins rose rose hfgh ball sling whiskey cooler

Infuriator

whiskey fizz whiskey punch whiskey rickey whiskey sour

Irving cocktail
Isabelle cocktail Italian cocktail Jack rose cocktail Jack Zeller cocktail
.

Jamaica rum sour Japanese cocktail

32 57 Mauser cocktail 32 30 McCutcheon cocktail. 32 30 McHenry cocktail 35 72 McLane cocktail 32 30 Merry widow cocktail. fizz 58 73 93 punch 86 Jersey sour 32 sunset 73 Metropolitan cocktail. cocktail (Southern) 32 30 Jim Lee cocktail Jockey club cocktr.il... 30 Milk punch 87 punch, Boston 82 30 John cocktail punch, Cuban 90 Judge cocktail 30 punch, hot 64 64 Julep, brandy gin 74 64 Milk and seltzer grape juice 91 65 Milk shake Kentucky mint shake punch 91 65 23 mint, western style. 65 Miller cocktail pineapple 65 Millionaire cocktail .... 32 June daisy punch 87 54 rose sour k> 73 93 32 Junkins cocktail 30 Milo cocktail 47 Kentucky Col. cocktail. 30 Mint cooler julep, Kentucky. ... 65 mint julep 65 julep, Western style 65 toddy 96 91 punch Khatura cooler 46 95 King Cole fizz smash 57 96 King's cordial toddy 73 77 Knickerbein 73 Molasses and ruin. 32 Knickerbocker 73 Montana cocktail 87 punch 86 Monticello punch 47 Lalla Rookh 73 Moraine cooler 74 fizz 57 Morning bracer L'Armour pousse 33 cocktail 76 Lemonade, angostura. 65 58 glory fizz Apollinaris 75 star 65 51 claret 65 Moselle wine cup club soda 8 66 Moselle wines 64 egg 66 Mull claret fruit 74 66 Nana hot 64-66 33 cocktail plain 33 66 Narragansett cocktail. Lemon phosphate 47 cooler 74 Lemonade, seltzer 64 66 Negus, port wine soda 66 Netherland cocktail. ... 33 Leonora cocktail 33 30 Newman cocktail Lewis cocktail 58 30 New Orleans fizz Liberal cocktail Nicholas cocktail 33 30 Loewi cocktail 31 Non-alcoholic punches. 90 Loftus cocktail. 33 30 North Pole cocktail Lone tree cocktail 33 31 Nutting cocktail Lord Baltimore punch. 86 Ojen cocktail 33 Lord Latounne cup. ... 51 cocktail (New OrLove cocktail leans) 33 31 Lusitania cocktail 34 31 Old fashion cocktail. Madoira 11 star cocktail 39 Maiden dream 73 whiskey punch 90 Mallory cocktail 31 Olivette cocktail 34 Mamie Taylor 74 Opal cocktail 34 Mamie Taylor's sister. 74 Opera cocktail 34 Mamie Taylor (SouthOrangeade 66 ern) 74 Orange blossom cocktail 34 Manhattan cocktail. ... 31 Orange blossom cooler. 47 Jr. cocktail 31 Oyster Bay cocktail. ... 34 Marconi cocktail 31 Pall Mall high ball 62 Marguerite cocktail. ... 31 Palmer cocktail 34 Marqueray cocktail.... 31 Palmetto cocktail 34 Marquette cocktail 31 Pan-American cocktail. 34 Martini cocktail 31 Paradise cocktail 34 cocktail, dry 25 Parisian 75 cocktail, improved 29 cocktail 34 Martinique 74 pousse cafe 75

JAP
Jap

MAUSER
fizz
. .

cocktail Jersey cocktail flashlight Jersey Lily cocktail. ... pousse cafe

Jenks

PARSON
35 36 35 Peacock cocktail 75 Peach blow Peach brandy punch ... 87 96 Peach toddy 35 Peblo cocktail 96 Pendennis toddy 75 Perfecto 35 Pheasant cocktail Philadelphia sp'l cockt'l 35 67 Phosphate angostura. 74 lemon .... 35 Pick-me-up cocktail 35 Picon cocktail 65 Pineapple julep 35 Pine tree cocktail 35 Ping pong cocktail 35 Pink lady cocktail 66 Plain lemonade 35 Plaza cocktail 35 Poet's dream cocktail. 75 Polly 36 Polo cocktail 36 farm cocktail 62 Pompier high ball 87 Pony punch 9 Port 75 Port starboard 16 Port wine cobbler. 61 flip 64 negus 75 sangaree 36 Porter cocktail 75 shandy 75 Porto Rico 67 Pouffle, Amer Picon 76 Pousse cafe, 1 & 2 73 Jersey Lily 75 Parisian 76 Renaud's 76 Pousse, l'Amour

PUNCH

Parson cocktail

Pat's cocktail

.'

91 85 85 Harding 86 Herald S6 Holland gin 63 hot claret 86 hot claret 63 hot Creole 64 hot milk 86 Irish whiskey 86 knickerbocker 86 Lord Baltimore. 86 merry widow 87 milk 91 milk shake 87 millionaire 91 mint 87 Monticello 90 non-alcoholic old fashion whiskey 90 87 peach brandy 87 pony 87 regent 88 wine Rhine 88 Roman 88 Roosevelt 82 rye whiskey 88 Salome 88 sauternes Schley Scotch whiskey 89 Sheridan 89 sherry chicken 77 bowl Soda Negus 89 soother 89 special 89 Steinway 90 Waldorf
ginger ale ....

Goodman

Waldorf
holic)

(non-alco-

Queen Charlotte
Queen's high ball
.

Prairie cocktail Prince cocktail Prinqe Henry cocktail. Princeton cocktail

36 Racquet club cocktail 36 Red swizzle 36 Regent punch

36
Reis cocktail

76 Promoter Punch, American beauty 81 90 Arctic 81 Astor 82 Bill Meyer 82 Bishop 90 Blackstone nectar.
.

Remsen Remuz

cooler
fizz
.

Renaud's pousse cafe.

Reviver
flip

91 76 62 36 76 87 36 47 58 76
2 61 16 52 88 77 8 36 91 91 91 91 91 91 91 91 37 37 47 37

Results, how to obtain the best

bordelaise

Boston milk bourbon whiskey... brandy Brunswick bull moose

cardinal

champagne
claret

82 82 82 82 83 83 83 ........ 83
83-84

Rhine wine cobbler cup punch and seltzer Rhine wines

Richmond
bourbon brandy

cocktail

Rickey, Apricot brandy

gin Irish whiskey.

combination conclave

cream
Creole

Cuban milk
Curacao

Elmwood

^
l

Empress
fish

house

84 90 84 84 90 84 84 85 So

rye
Scotch Riding club cocktail.. Robert Burns cocktail. Robert E. Lee cooler. Robin cocktail

Rob Roy

cocktail

36

. .

ROMAN

SHERRY
88 88
16 38 61 Sherry wine sangaree. 77 59 Silver bowl fizz 38 Silver cocktail dream 77 fizz 59 94 sour 77 Single standard Sling, brandy 95 gin 95 Irish 95 rum 95 Scotch 95 whiskey 95 56 Sloe gin fizz 38 Slome cocktail 95 Smash, brandy 95 gin 95 mint 95 whiskey 38 Smith cocktail 78 Snowball 59 fizz 38 Society cocktail 68 Soda, angostura 38 cocktail 66 lemonade, club 77 negus punch bowl. 78 Soother 89 punch 78 Soul kiss 39 3 cocktail No. 78 special 92 Amer Picon Sour, 92 brandy 92 Brunswick 92 Canadian whiskey 92 champagne double standard .... 92 92 egg 93 gin 93 grenadine grenadine gin 93 93 Hancock 93 Irish whiskey Jamaica rum 93 93 Jersey 93 millionaire 94 Roosevelt rum 94 94 Saratoga 94 Scotch
cobbler
flip

Roman punch
Roosevelt punch sour

cocktail

94 37 Rose cocktail Rossington cocktail .... 37 58 Royal gin fizz 37 smile cocktail 37 Ruby cocktail Ruby royal cocktail .... 37 58 Ruebli fizz 44 Rum Collins 78 crusta, St. Croix. 54 Rum eggnog
.

Rum, hot spiced

.

61 77 64 77 and molasses 91 rickey 95 sling 94 sour 93 sour, Jamaica 96 toddy 44 Rye Collins 62 high ball 91 rickey 82 punch whiskey 37 Sabath cocktail 47 cooler 78 St. Croix rum crusta. 39 St. Francis cocktail 39 St. John cocktail 39 St. Peter cocktail 37 Salome cocktail 88 punch 77 Sam Ward cocktail.. 38 Sandy McKay 67 Sangaree, ale 75 port wine 77 sherry wine 38 Saratoga cocktail 94 sour cooler. ... 47 Sarsaparilla 7 Sauternes 52 Sauternes cup Sauternes cup (south52 ern) 88 punch 38 Scheuer cocktail Schley punch 89 44 Scotch Collins
flip

Rum Rum Rum

and honey

cooler high ball rickey sling

sour

toddy whiskey fizz whiskey punch

Sea side cooler Seltzer and ammonia Seltzer and milk Seltzer lemonade Shake, tea
.

47 62 91 95 94 96
59 89 48 67 74 66 79 68 77 75 89 38 77 77 89

silver

Southern
stone

Shandy, beer

Shandy

gaff

Shandy, porter Sheridan punch

Sherman cocktail Sherry and bitters

Sherry chicken chicken punch

Touraine whiskey 39 South Africa cocktail 94 Southern sour 96 toddy Spanish absinthe cock33 tail 39 Spaulding cocktail 89 Special punch 39 Sphinx cocktail 64 Spiced rum, hot 39 Star cocktail cocktail, Old Fash'n 39 54 daisy
.

94 94 94 95 94

STEINWAY
Steinway punch
Stinger Stone fence Stone sour Stonewall Story cocktail

VIENNA
Vienna cocktail
Violet
fizz

89 78 79 94 79 39 Strawberry cocktail ... 39 59 fizz Suissess 79 Suisette 79 Sunshine cocktail 40 fizz 59 Susie Taylor 79 Swan cocktail 40 Tango cocktail 40 Taxi cocktail 40 Tea shake 79 Therapeutic value of 3 wines 79 Three-quarter 79 Tip float Tip-top bracer 79 40 Tip-top cocktail 80 Tobie Tobias 96 Toddy, apple brandy 96 96 gin 64 hot applejack 96 Kentucky 96 mint 96 peach 96 Pendennis rum 96 Scotch 96 Southern 96 whiskey 96 Tom Collins 44 Tom gin fizz 56 Tom and Jerry 80 Touraine sour 95 Treasury cocktail 40
,

Virgin cocktail

Waldorf cocktail
fizz

punch punch (non-alcoholic)

41 59 42 42 59 90

91

Queens cocktail .... 42

special cocktail. ... 42 Waxen cocktail 42 West India cocktail. 42 When to serve bever.

ages

12
Irish

Whiskey Cobbler
cocktail
cooler,

daisy

16 42 46 54
54 81 60 57 59
81

eggnog
fix fizz
fizz, fizz,

Irish

Scotch

float

lemonade t>6 punch, bourbon .... 82 punch, Irish 86 punch, old fash'n ... 90
82 95 95 sour 94 sour, Canadian 92 sour, Irish 93 . toddy 96 White cap SO cooler 48 elephant cocktail ... 42 horse 80 lion cocktail 42 plush SO White rat cocktail .... 42
.
.'

punch, rye

sling

smash

Trilby cocktail

40

Trowbridge cocktail ... 40 41 Tulane cocktail 40 Turf cocktail No. 1 41 No. 2 Turk's neck cup 53
Tussetto cocktail

Widow's dream
kiss

81

Wine

flip,

port
to

81 61

Wines,

how

handle
3 8
8

and serve
Wines, Moselle

Tuxedo

cocktail

Twentieth century .... Two-spot cocktail

U. C. cocktail

Union League cocktail.

Van Wyck Van Zandt

Velvet Velvet cup

cocktail.... cocktail ....

Vichy

41 41 80 41 41 41 41 41 80 53 80

Rhine

therapeutic value Of 3 cocktail. ..... 43 Yale cocktail 43 Yankee prince cocktail. 43 York cocktail 43 Zabriskie cocktail 43 43 Zazarac cocktail

Wonder

Zaza cocktail

43

MEMORANDA

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MEMORANDA

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MEMORANDA

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MEMORANDA

Popular Handbooks
for Hotel, Restaurant, Transportation Catering, Institution and Club Use
Ranhofer's Epicurean: The king of cook books is "The Epicurean," by Charles Ranhofer, of Delmonico's. This book is 1,200 pages, and weighs about ten pounds. It is the most extensive, the most complete, the most readable,
the most attractive, and the best all-around cook book that has ever been published. The first chapter is devoted to table service, with instruction in menu-making and the care and service of wines, the decoration of the table, the fixing of the sideboard, complete dining room instructions for the service of course dinners. French and Russian service is explained. There are lists of china, glass, and silver, etc. ; a table of supplies in which the French and English names are given, and a market list. Then follows 144 pages of menus for breakfasts, luncheons, dinners, buffet or standing suppers, collations, hunting parties, garden parties, dancing parties, etc. All dishes in these menus are numbered to conform with recipes for them in the body of the book. There is a chapter on elementary methods, in which even the drudgery work in the kitchen is explained, and all the work done by apprentices in the early stages' of hotel kitchen work. The chapter on kitchen utensils is very full, every utensil illustrated. Then come the recipes: 200 soups, 251 sauces, 133 garnishes. 191 side dishes, 101 shell fish, 218 fish, 165 beef, 165 veal, 75 mutton, 109 lamb, 48 pork, 224 poultry, 163 game, 198 miscellaneous entrees, 267 salads, 172 vegetables, 100 eggs, 37 farinaceous foods, 233 sweet entrees, 170 cakes, 17 breads, 189 ices and iced drinks, 90 confectionery, and several illustrations of centerpieces. There is an exhaustive chapter on wines, several recipes for mixed drinks, and 64 pages devoted to a collection of Delmonico menus. The index occupies 44 double-column pages. There are more than 800 illustrations. most excellent feature of The Epicurean is that every recipe in it appears under a good honest English name, alongside of which is the translation of it into French. It is beautifully bound in Keratol Levant grain, embossed in gold. Price $7.00
i

The Edgewater Beach Hotel Salad Book (Shircliffe). Contains more than 600 tested recipes for salads and salad dressings. Mr. Shircliffe has not only given the recipes,
but in
notes,

many

calling attention

cases has supplemented them with author's to special health-giving features,

intersperses much of human interest in the way of anecdote, legend and historic events. In this way it is more than a cook book it is readable to those who are not so much interested in how to make salads as in the enjoyment of them. The great charm of the book is the illustrations, which are from direct photographs in the natural colors, so that the dishes illustrated have the eye-appeal

and suggesting diets for the different ailments that afflict humans. He also takes opportunity to preach many a short sermon on the importance of right eating and what is best for health from the cradle to old age. He also

qualities of the real dish. It is a book that fits into every kitchen home, hotel, club, hospital, restaurant, lunch room, cafeteria, steamship, dining car, industrial catering plant, institution, army mess in fact, wherever information is desired as to the why and how to prepare for the table. Price $5.00

and the enticing

Salad Portfolio (Shircliffe). set of beautiful illustrations of salads taken from the Edgewater Beach Salad They are mounted on heavy green cover stock, Book. 11 x 16 inches, each showing three or four of the salads and are suitable for framing. The portfolio may be used by the maitre d'hotel to assist him in selling party menus. The illustrations are so natural and appetizing that they make strong appeal to patrons when selecting the salad course for special menus. Also these pictures serve as a guide to pantry girls, showing them how the finished salad should look. Price $2.00

The Edgewater Sandwich Book (Shircliffe). Supplemented with chapters on hors d'oeuvres, supremes, canapes and More than 600 recipes. This book is by the author of the Edgewater Salad Book, the most important culinary book produced in recent years. There are thirty illustrations of sandwiches and hors d'oeuvres. It will meet the requirements of all kinds of refreshment places from the soda fountain to lunch room, tea room and high-class restaurant. Bound in convenient pocket size. Price. .$2.00
relishes.
.

The Hotel

was
is

chef of

St. Francis Cook Book (Hirtzler). Hotel St. Francis, San Francisco.

The author
Adapted for

hotels, restaurants, clubs, coffee rooms, families and every place where high-class, wholesome cuisine is desired. This

any press

the most^ important culinary book that has come from in the last twenty-five years. Mr. Hirtzler is

known thruout Europe and America as one of the ablest chefs of the day. He made the cuisine of the Hotel St.
Francis world-famous. feature of the Hotel St. Francis Cook Book that will be appreciated by thousands of hotel people, caterers, families and all interested in home economics, is the selection and preparation of foods in season; the presentation of breakfast, luncheon and dinner menus for every day in the year the selections appropriate, and all dishes actually prepared and served in the Hotel St. Francis. This feature of the book gives a suggestive quality, a reminder attribute, and a knowledge of food economies and food attributes that is hereby brought to the aid of the proficient and the learner, also enables even the inexperienced to produce the well-balanced menu. The Hotel St. Francis Cook Book is indexed and cross indexed so that every recipe can be referred to on the instant. $3.00 Price

The Chef's Reminder (Chas. met with the largest sale and most demand from managers, stewards and cooks. Is in vest pocket form, 220 pages. The most complete and serviceable pocket reference book to culinary matters that

Fellows).

Selection of Dishes and The book that has

is in

not a cook book, in the genof ideas and suggestions regarding bill-of-fare dishes. Chapters are devoted to en-

has ever been published. It eral sense of the word, but

is

is full

trees of all kinds, salads, soups, consommes, fish and their sauces, sauces in general, garnishes, fancy potatoes, miscellaneous recipes, hints to cooks and stewards, suggestions for breakfast, lunch and supper dishes, chafing dish cookery, menus, and a pronouncing glossary of culinary terms. Hundreds of the dishes listed are given with their bill-of-

names only, as the cooks understand the basic work in preparing dishes, and the sauces and gardnishes are treated separately, with information as to their component parts. Thousands of men who possess a copy of this book say it is their greatest help. Printed on bond paper, bound $1.00 in flexible cover. Price
fare

The Culinary Handbook (Chas. Fellows). Presents in concise form information regarding the preparation and service of nearly 4,000 different bill-of-fare dishes ; also gives much information of encyclopedic nature regarding foods of all kinds. Quick reference to every dish prescribed is facilitated with an index of 39 columns arranged in alphabetical order, and cross indexed, so that no matter what one is looking for, all he has to do is to find the initial letter and under it, in alphabetical order, for second, third and fourth letters, etc., the article wanted, with page on which it is found. Referring, for instance, to a sauce of any particular kind. Find the word Sauce in the index, and under it will be found in alphabetical order 149 different sauces; and under Salads, 71 different kinds, exclusive of the variations in making. Under head of Sausage there are 45 different kinds described, with directions for making as well as cooking and serving. In fact, the sausage information in this book is more complete than in any other published. 190 pages; 7x10 inches $2.00
Fellows' Menu Maker is the last of the successful ready reference books compiled by Chas. Fellows, author of "A Selection of Dishes and The Chef's Reminder" and "The

Culinary Handbook." In this book Mr. Fellows has compiled in concise form thousands of suggestions for daily

changes on the

bills-of-fare,

both American and European

plan, for breakfast, luncheon and dinner cards, and so arranged as to give popular changes from day to day to give acceptable variety. These changes include soups, fish, boildes, entrees, roasts and specials. In their presentation he starts with typical bills-of-fare, and the changes are such as might be made in these bills from day to day. Also he has presented a chapter entitled "Suggestions for Specials for the Day," in which the dishes are priced and underlined with brief information regarding their composition. Also, he submits several sample menus for business

lunches, banquets, and small party dinners, and one very serviceable feature of the book is a list of the most popular dishes, as soups, fish, boiled meats, roasts, and entrees. The book is supplemented with 110 pages of sample menus and bills-of-fare, several of them photographic reproductions, and representing the cards of hotels and restaurants of both first and second class, lunch rooms, transportation catering menus, club menus, wine list, caterer's list, and several illustrations of glass, china and silverwares and banquet scenes. The book is indexed; printed on fine quality paper; page 7x10 inches, cloth bound. Price $2.00

Clarenbach's Hotel Accounting. In writing this book it was Mr. Clarenbach's purpose to outline a simple system of hotel accounting that would meet the needs of the average hotels, particularly of hotels from 50 to 200 rooms. His first book was published in 1908 and the system was adopted by thousands of hotels. Since then there have been two revisions to meet new conditions of the more modern hotels. This is the third revision, thoroly up-to-date, and with illustrations that show the actual account books rulings and facsimile entries and the text matter is so clear that one need not be a practical bookkeeper to understand.
;

is in four parts, these covering all departments. shows how to get storeroom "per dollar" costs; how to handle the cigar business how to get an accurate statement of the hotel's business from month to month, and a

The book

It

method

"Profit and Loss" of auditing the front office. statement is shown. The text matter emphasizes the importance of being accurate, of a check on every transaction, and the economy of doing things the right way, thus pre-

venting vexatious mistakes that take valuable time in making corrections, and giving the operator the satisfaction that comes from being master of his business*. Hotels now having workable accounting systems can find in the Clarenbach book ideas that may be incorporated by them to advantage. Also they will find the Clarenbach system elastic, and its results can be put on a comparable basis with results obtained fiom other systems of hotel accounting. The book is supplemented with a chapter headed "An outline of the front office methods of the largest hotel in the world." The book is 9x12 inches and contains 66 pages, printed on ledger paper, attractively bound in cloth $3.00 cover. Price
Front Office Psychology (Heldenbrand). This is the only outlines rules of conduct for the people in the front office who meet the public, where a pleasing personality and correct habit of deportment, speech, dress, and all-around cleanliness makes for ideal salesmanship. The suggestions are classified under different heads as Employee relations, Your personality, Receiving and rooming guests, Handling of mail, Information, Checking out, Front office tactics. The book is written from the practical viewpoint of a student of human nature, and in this respect is a classic. It inspires to an improvement in service and can be read with profit by young and old in the small or the large hotel, or institution, or business house. Pocket size, 5x8 inches, 100^ pages. Attractively bound in water-proof cover. (A special price is made to hotels and chains of hotels buying in quantities of ten or

book that

more.) Price

$1.00

The

Bel!- Boy's

Guide

(Heldenbrand).

This book was

written with the object of training young men of good habits in the duties customarily performed by bell-boys. It was prepared by the author to instruct those not familiar with hotels in the particular bell-boy work required for his own hotel the Hotel Heldenbrand of Pontiac, Michigan. With slight variation this book will meet the needs of the average hotel thruout America. It is pocket size, 32 pages. (A package of four books for 1.00.) Price $1.00

Paul Richards' Pastry Book is the title in brief of "Paul Richards* Book of Breads, Cakes, Pastries, Ices and Sweetmeats, Especially Adapted for Hotel and Catering Purposes." The author is known as one of the most skillful all around bakers, pastry cooks and confectioners in America, and has demonstrated the quality of his work in leading hotels. In writing this book he took particular pains to have the recipes reliable and worded in such simple fashion that all who read them may readily understand and work from them. The book is in seven parts. Part I is devoted to fruit jellies and preserves; jams, jellies, compotes and syrups ; preserved crushed fruits for sherbets and ices; preserving pie fruits; sugar boiling degrees; colors. Part II, pastry ana pie making, pastes and fillings; fastry creams, patty cases, tarts and tartlets; icings. Part II, cake baking. Part IV, puddings and sauces. Part V,
4

ice creams, ices, punches, etc. Part VI, breads, rolls, buns, Part VII, candy making and miscellaneous recipes; bread economies in hotel caterers' price list. The recipes are readily found with the aid of 36 columns of index and cross index in the back of the book, this index forming in itself a complete directory, so to speak, of breads, pastry, ices and sugar foods. Printed on strong white paper; page $2.00 7x10 inches, 168 pages, bound in cloth
etc.
;

Pastry for the Restaurant, by Paul Richards, a vest pocket book of 158 pages, is, as its title indicates, especially produced for the use of bakers employed in restaurants and European plan hotels. The style of work required for the American plan hotel with table d'hote meal, and that for the European plan hotel restaurant, where each article is sold for a separate price, has brought about a demand for a book with receipts and methods especially adapted for the preparation of bakery and pastry goods for individual sale. The first chapter is devoted to French pastries, which are now so generally sold, yet so little understood, because of the misnomer title; then follows cakes and tarts of every kind; pies in great variety; puddings, hot and sold; ices, ice creams, and many specialties, all set forth with ingredients, quantities, and methods of mixing and preparing, and instructions for oven or temperature control. Mr. Richards' other books have become standard the world over, and this one will be equally reliable. The index to this book makes a very complete reference to popular pastry goods and will be found valuable as a $1.00 reminder. The book is printed on bond paper
^

The Lunch- Room (Paul Richards), is the newest of the culinary books and bids fair to become one of the most popular ever produced. In writing this book Mr. Richards covered all branches of the business. In its pages can be found lunch room plans; illustrations of equipment; chapters on management, salesmanship and bookkeeping ; suggestions for bills-of-fare ; reproduction of articles from technical journals relating to lunch rooms, and about 2,000 recipes for lunch room dishes. It is a complete guide to making and marketing lunch room foods and beverages. The book is of particular value, not alone to those who operate lunch rooms, but to hotelkeepers who may consider the advisability of putting in a lunch room in connection with their business; a departure that has become very general since so many country hotels are changing to modified American or to European plan, the lunch room being the stepping stone to the change. Printed on fine quality of paper strongly bound $2.00
#

The Vest Pocket Pastry Book (John E. Meister). This book contains 500 recipes, includes 57 for hot puddings (pudding sauces, etc.; 77 for cold puddings, side dishes, jellies, etc.; 90 for ice creams, water ices, punches, etc.; 68 for pastes, patties, pies, tarts, etc.; 77 for cake; 17 for icings, colorings, sugars, etc.; 60 for bread, rolls, yeast raised cakes, griddle cakes, etc., as well as 55 miscellaneous recipes. Mr. Meister wrote this book at the request of the editor of The Hotel Monthly who had heard his work highly complimented by his employers, who said they believed him to have no superior as as first-class workman. The recipes, while given in few words, yet are easily understandable, and have helped thousands of bakers to improve their work. Book is indexed ; printed on bond paper. Price $1.00
little

The Vest Pocket Vegetable Book (Chas. G. Moore), has done more to popularize the cooking and serving of vegetables in hotels and restaurants than any other book ever published. It was written with this idea. The author took particular pains to make this little volume a classic and his masterpiece, and he succeeded remarkably well. Into 120 pages he has condensed more information regarding the history, cultivation, nutritive qualities, and approved forms of cooking and serving vegetables than can be found in any other book, no matter how large; and it has been demonstrated to be a book without mistakes. Recipes for soups, sauces, garnishings and salads supplement the general recipes. There are 78 ways of preparing potatoes, 19 of mushrooms, 19 of onions, 15 of cabbage, etc., 27 of beans, 15 of rice, 25 of tomatoes, and others in number in
proportion to their importance. The vegetables are given with their English names and the French and German translations. The book is indexed, printed on bond paper. Price $1.00

of

The Book of Sauces, by C. Hermann Senn, is the newest The Hotel Monthly Handbook series. Mr. Senn is the author of the famous Twentieth Century Cookery Book, The Menu Book, Practical Gastronomy, and ten other culinary books that have become standard in Europe, and that have extensive sale in America. His Book of Sauces is the most complete work of the kind that has ever been produced. It treats the subject thoroly from every angle and covers all kinds of sauces for meat, poultry, fish, and salad dishes; also sweet sauces. This book is adapted not alone for the hotel and catering trades, but also for family use the world over. Epicures will find it invaluable for the suggestions and practical instructions^ together with the culinary lore therein contained. Book is vest pocket size, printed on bond paper $1.00

Ideas for Refreshment Rooms. This book is composed mainly of expositions of catering systems, in particular, tea room, lunch room, department store, cafeteria, school, industrial plant, dining car, club, and outside. valuable feature of it is the illustrating of different accounting systems and report forms ; also plans of lunch rooms, kitchens and pantries, showing consistent lay-out. There are more than a hundred beautiful half tone illustrations picturing refreshment rooms of many kinds, their decoration, and furnishment. Complete sets of menus of famous catering establishments are presented; also a large number of menus to fit the lunch room, cafeteria, industrial plant, or school. Thruout the book there is a plea for the balanced ration and right eating, the advocacy of plain foods simply prepared and appetisingly served, the nutritive value given careful consideration. There is a chapter on service a chapter on the brewing and serving of tea and coffee; several pages devoted to pantry prepared foods ; illustrations of kitchens, of restaurant checks, and of many interesting things, as electric equipment; questions of fuel economy, illumination, and a hundred and one clever ideas in the marketing of prepared foods in public eating houses. The book is thoroly indexed and cross indexed to assure quick finding. 385 pages, cloth bound. Price $2.00

Hotel Service Department Manual (R. L. Meyer). A valuable set of rules for employees of the service department, subdivided under the following heads Bell captain, bell captain's clerk, night bellman, day bellman, laundry
:

and package

delivery ooy, page boys, elevator starters,

6

elevator operators (day), elevator operators (night), head porter, head porter's clerk, porters (day), porters (night), baggage check room attendant, door men, garage attendant, lobby porters, back door man or timekeeper (day), back door man or timekeeper (night). Printed in handy size to fit in pocket. 4x9 inches. 55 pages. Stout paper $1.00 cover. Price

The Fish and Oyster Book, by Leon Kientz, for many years chef of Rector's (the noted sea foods restaurant in Chicago), is a handy vest pocket volume, the leaf measuring 3x6^4 inches. In this book Mr. Kientz tells in concise manner how to cook practically every kind of fish that is brought to the American market and not only explains the method of cooking, but also the making of the sauces and the manner of service. Every recipe is given with its bill-of-fare name in English and its translation into the French. The recipes include also such dishes as frogs' legs, all kinds of shell fish, snails, terrapin, and the fish forcemeats. Also there is an appendix with specimen fish and oyster house luncheon and dinner menus, with and without wines. The book is indexed, printed on bond
;

paper,

bound

in flexible cover

$1.00

tell

Economical Soups and Entrees (Vachon). This book was written in response to a demand for a book that would how to prepare savory dishes from inexpensive materials at small cost ; and, in particular, how to use up leftovers ; by which is meant good cooked foods not served at a previous meal, and which have not in any way lost their marketable value in the sense of deterioration of quality, but which can be served in hotel or restaurant in the same appetizing manner that leftovers are served in well-to-do families. Mr. Vachon was selected to write this book because of his reputation as an economical chef. In it he has given recipes in particular for meat entrees of the savory order, stews, pies and croquettes, hash, salads and fried meats. The soups include creams, broths, bouillons, chowders, purees, pepper-pots and the like. It is two books in one, separately indexed, printed on bond paper, leaf 3x7 inches, bound in flexible cover. Price $1.00

Eggs in a Thousand Ways, by Adolphe Meyer, gives more reliable information regarding eggs and their preparation for the table than can be found in any other book. Is
indexed and cross indexed so that any method of cooking eggs and any of the garnishings can be referred to on the instant. The book starts with boiled eggs. Then (following the departmental index in alphabetical order) are cold eggs, 79 ways; egg drinks, 22 kinds; eggs in cases, 25 ways in cocottes, 24 ways mollet, 79 ways molded in timbales, 29 ways; fried, 33; fried poached, 38; hard eggs, 32; miscellaneous recipes, 27; omelets in 210 ways; poached, 227 ways; scrambled, 123; shirred, 95; stuffed, hard, 34; surprise omelets, 9; sweet eggs, 16; sweet omelets 38. The recipes are in condensed form. The book is vest pocket size, 150 pages, printed on bond paper. .$1.00
; ;
;

me riC5*n Waiter (John B. Goins) is the only pubv lished book that treats intelligently of the waiter's work trom bus boy to head waiter, for both hotel and restaurant requirements. The author has recently completed Part 2

I?

of this book, the new part devoted largely to European plan service, and, combined with Part 1, which is devoted largely to American plan service, has rounded out a manual which is very valuable to those who would give table service of the kind suited for the average hotel. Interspersed in the book are chapters on the care of table wares, salad making, table setting, carving, dishing up, banking of sea foods, building of banquet tables, and many other useful items of information. The book is illustrated, vest pocket size, printed on bond paper $1.00

The Frank E. Miller Monthly Wages Table Book for 28, 30 and 31 -day months is in form of three wax engraved sheets bound into a flexible cover. The tables are from $1.00 $10 to $100 a month. Price
Candy
for

Dessert

(Richards). Price

$1.00

Hospitality (McGovern). series of chapters presenting in entertaining fashion the history of hospitality from the earliest record of man on earth to the present time. .$1.00
.

Drinks (Jacques Straub). Mrs. Jacques Straub, widow of the author of this book, has published a new edition, the foreword in which is by "Oscar" of The Waldorf-Astoria, commending "Drinks" for its missionary work as a temperance book. It appeals, in particular, to caterers in foreign countries where American "mixed drinks" are popular. Price $1.00
Clifford

M. Lewis' "American Plan Check System".

.$1.00!

Prices subject to change, up or down, according to market conditions

For Sale by

JOHN

WILLY,

Inc.

Hotel Monthly Bookshop

950 Merchandise Mart, Chicago,
III.

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